Tumbleweed, Pinto Bean, and Wild Rice Salad

Tumbleweed, Pinto Bean, and Wild Rice Salad Ingredients

3/4 c Dried pinto beans	vinegar
1 1/2 c Tumbleweed greens or curly	2 tb Chopped fresh chives
endive, or fennel tops	2 sm Garlic cloves, peeled
1 1/2 c Cooked wild rice	1/4 ts Black pepper
3/4 c Sunflower oil	1/8 ts Salt
3 tb Herb flavored red wine	Chive blossoms for garnish

Instructions for Tumbleweed, Pinto Bean, and Wild Rice Salad

Date: Thu, 23 May 1996 00:20:51 -0400 From: BobbieB1@aol.com 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. Lois Ellen Frank, "Native American Cooking". From: Mark Satterly Date: 09-02-95 Gourmet Posted to MealMaster Recipes List, Digest #143

Main Ingredient: RiceCuisine: Uncategorized

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