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Tepary Beans On Wild Spinach Fiesta Salad

beans, native, salads

9 cup wild spinach leaves; trimmed
1/4 cup sunflower seed oil
1/2 medium red onion; coarsely diced
3 wild onions or scallions
1 . coarsely diced
1/4 cup pine nuts, cholla buds or
1 . amaranth seeds
1 red bell pepper; roasted,
1 . peeled & diced
1 cup tepary beans; cooked & drain
1/2 cup cider vinegar
1 tablespoon honey
1 salt & pepper to taste

Place the washed, dried wild spinach leaves in a large salad bowl. Heat the oil in a small skillet and add both kinds of onions. Cook over medium heat, stirring until the onions are just barely translucent. Remove with a slotted spoon and sprinkle over the greens in the bowl. Now briefly cook the pine nuts in the same skillet until golden, then stir in the red pepper. Quickly stir until just heated, then sprinkle over the greens. Add the remaining ingredients to the skillet, stirring over medium-low heat to blend well. When these ingredients are heated through add them to the salad. Serve immediately. Makes about 6 to 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 6 servings

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