Tumbleweed Pinto Bean & Wild Rice Salad Recipe




Tumbleweed Pinto Bean & Wild Rice Salad Ingredients

3/4 cup dried pinto beans
1 1/2 cup tumbleweed greens or curly - endive, , or fennel tops
1 1/2 cup cooked wild rice
3/4 cup sunflower oil
3 tbsp herb flavored red wine - vinegar
2 tbsp chopped fresh chives
2 small garlic cloves, peeled
1/4 tsp black pepper
1/8 tsp salt
1 chive blossoms for garnish

A Recipe for
Tumbleweed Pinto Bean & Wild Rice Salad

 

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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This Recipe for Tumbleweed Pinto Bean & Wild Rice Salad is one of thousands in the Recipes-to-go Bean Cookbook.


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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.


This is a recipe for Tumbleweed Pinto Bean & Wild Rice Salad from the recipe cookbook of Recipes-to-go (Bean)


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Tumbleweed Pinto Bean & Wild Rice Salad recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Patrick age 10 Advice from Kids



sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.

George Bush , U.S. president, 1990



Tumbleweed Pinto Bean & Wild Rice Salad

Eat, drink, and be merry, for tomorrow you may work.

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Tumbleweed Pinto Bean & Wild Rice Salad Directions

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.

Serves: 6

 

 

 

 

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Tumbleweed Pinto Bean & Wild Rice Salad Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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