Tumbleweed, Pinto Bean, and Wild Rice Salad
| Yield: | 6 Servings |
| Categories: | Salads, Native American |
| 3/4 | c | Dried pinto beans |
| 1 1/2 | c | Tumbleweed greens or curly |
| DIVIDER | -- endive, or fennel tops | |
| 1 1/2 | c | Cooked wild rice |
| 3/4 | c | Sunflower oil |
| 3 | tb | Herb flavored red wine |
| DIVIDER | -- vinegar | |
| 2 | tb | Chopped fresh chives |
| 2 | sm | Garlic cloves, peeled |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Salt |
| Chive blossoms for garnish |
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