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Tumbleweed, Pinto Bean, & Wild Rice Salad

beans, native, salads

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 tablespoon herb flavored red wine vinegar
2 tablespoon chopped fresh chives
2 small garlic cloves, peeled
1/4 teaspoon black pepper
1/8 teaspoon salt
1 chive blossoms for garnish

Tumbleweed spreads quickly by tumbling across the sandy soil, scattering seeds that catch and sprout in the depressions in the soil. The new young shoots must be picked when they are two to three inches tall, before they become dry and brittle and develop thornlike prickers. to harvest them yourself, pick the sprouts from the base of the stem. Wash thoroughly until all the sand and dirt are removed. Drain and pat dry. ***** 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. From "Native American Cooking," by Lois Ellen Frank

Yield: 6 servings

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