RCI-VG.004.1458.001
Tumbleweed, Pinto Bean, and Wild Rice Salad
Tumbleweed, Pinto Bean, and Wild Rice Salad
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 3/4 cup
- Tumbleweed greens or curly endive1 1/2 cupor fennel tops
- 1 1/2 cup
- 3/4 cup
- tbl Herb flavored red wine vinegar3 unit
- tbl Chopped fresh chives2 unit
- sm garlic cloves2 unitpeeled
- 1/4 tsp
- 1/8 tsp
- chive blossoms for garnish1 unit
Method
1
Rinse the dried pinto beans under cold water and remove any debris. Place beans in a large pot, cover with 3 cups of water, and bring to a boil.
2 minutes
2
Reduce heat to low and simmer the beans for 45-50 minutes until they are tender but still hold their shape. Drain and set aside to cool.
48 minutes
3
Whisk together the herb flavored red wine vinegar, minced garlic, chopped fresh chives, salt, and black pepper in a bowl to create the dressing base.
4
Slowly whisk the sunflower oil into the vinegar mixture until fully emulsified and the dressing is well combined.
5
Roughly chop or tear the tumbleweed greens (or curly endive) into bite-sized pieces.
6
Combine the cooled cooked pinto beans, cooked wild rice, and chopped tumbleweed greens in a large serving bowl.
7
Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
8
Garnish the salad with chive blossoms just before serving. Allow the salad to rest for 5-10 minutes at room temperature for flavors to meld.