MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Tumbleweed~ Pinto Bean~ & Wild Rice Salad
  Categories: Salads, Native amer
       Yield: 6 servings
  
     3/4 c  Dried pinto beans
   1 1/2 c  Tumbleweed greens or curly
            -- endive, or fennel tops
   1 1/2 c  Cooked wild rice
     3/4 c  Sunflower oil
       3 tb Herb flavored red wine
            -- vinegar
       2 tb Chopped fresh chives
       2 sm Garlic cloves, peeled
     1/4 ts Black pepper
     1/8 ts Salt
            Chive blossoms for garnish
  
   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.
   
   Pour the dressing over the salad, toss, and garnish with chive
   blossoms.
   
   Lois Ellen Frank, “Native American Cooking”. From: Mark Satterly Date:
   09-02-95 Gourmet
  
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