Tumbleweed~ pinto bean~ & wild rice salad
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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. Lois Ellen Frank Native American Cooking . From: Mark Satterly Date: 09-02-95 Gourmet
