Tumbleweed, Pinto Bean, and Wild Rice Salad

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Tumbleweed, Pinto Bean, and Wild Rice Salad



  • 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[edit]