Title: Tumbleweed, Pinto Bean, and Wild Rice Salad
Categories: Salad Appetizer Side dish
Yield: 6 Servings
| 3/4 | c | Dried pinto beans |
| 1 1/2 | c | Tumbleweed greens or curly - endive, or fennel tops |
| 1 1/2 | c | Cooked wild rice |
| 3/4 | c | Sunflower oil |
| 3 | tb | Herb flavored red wine - vinegar |
| 2 | tb | Chopped fresh chives |
| 2 | sm | Garlic cloves, peeled |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Salt |
| | | Chive blossoms for garnish |
Soak the beans overnight in water to cover. In the morning, drain the
beans, rinse them under cold running water, and place them in a saucepan
with fresh water to cover. Bring to a boil over high heat, then reduce the
heat and simmer several hours until the beans are soft and the skins begin
to split. Add water when necessary to keep the beans from drying, and stir
occasionally to prevent them from burning and sticking. Remove from the
heat, drain, and allow to cool. In a bowl, toss together the greens, beans
and rice. Cover and chill in the refrigerator at least 30 minutes. In a
blender, combine the oil, vinegar, chives, garlic, pepper, and salt. Blend
at high speed until the chives and garlic are finely pureed. Pour the
dressing over the salad, toss, and garnish with chive blossoms.