Tumbleweed, Pinto Bean, And Wild Rice Salad

Recipe Ingredients

3/4 cup	120g / 4.2oz	Dried pinto beans
1 1/2 cups	355ml	Tumbleweed greens or curly - - endive, or fennel
1 1/2 cups	240g / 8.5oz	Cooked wild rice
3/4 cup	177ml	Sunflower oil
3 tablespoons	45ml	Herb flavored red wine - - vinegar
2 tablespoons	30ml	Chopped fresh chives
2 tablespoons	30ml	Garlic cloves - peeled (small)
1/4 teaspoon	1.3ml	Black pepper
1/8 teaspoon	0.6ml	Salt
		Chive blossoms for garnish

Recipe Instructions

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.

Source:
Mario Batali

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