Tumbleweed, Pinto Bean, and Wild Rice Salad

1. 1

   Soak the beans overnight in water to cover.

2. 2

   In the morning, drain the beans, rinse them under cold running water, and place them in a saucepan with fresh water to cover.

3. 3

   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.

4. 4

   Add water when necessary to keep the beans from drying, and stir occasionally to prevent them from burning and sticking.

5. 5

   Remove from the heat, drain, and allow to cool.

6. 6

   In a bowl, toss together the greens, beans and rice.

7. 7

   Cover and chill in the refrigerator at least 30 minutes.

8. 8

   In a blender, combine the oil, vinegar, chives, garlic, pepper, and salt.

9. 9

   Blend at high speed until the chives and garlic are finely pureed.

10. 10

    Pour the dressing over the salad, toss, and garnish with chive blossoms.

* Per serving · 4 servings · Values may vary.

No additional tips available.