Tumbleweed, Pinto Bean, and Wild Rice Salad

== Description ==
=== Ingredients ===
* 3/4 cup Dried pinto beans
* 1 1/2 cup Tumbleweed greens or curly endive, or fennel tops
* 1 1/2 cup Cooked wild rice
* 3/4 cup sunflower oil
* 3 tbl Herb flavored red wine vinegar
* 2 tbl Chopped fresh chives
* 2 sm garlic cloves, peeled
* 1/4 tsp black pepper
* 1/8 tsp salt
* chive blossoms for garnish
== Directions ==
* 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.
== See also ==
Category:Chicory Recipes
Category:Chives Recipes
Category:Endive Recipes
Category:Fennel Recipes
Category:Fennel seed Recipes
Category:Native American Salads
Category:Pinto bean Recipes
Category:Red wine vinegar Recipes
Category:Rice Recipes