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Tumbleweed, Pinto Bean, & Wild Rice Salad

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Submitted by MOTHERPOWERS

YIELD

6 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

Ingredients

¾ 177
CUP ML PINTO BEANS
dried
1 ½ 355
CUPS ML WILD RICE
cooked
¾ 177
CUP ML SUNFLOWER OIL
3 45
TABLESPOONS ML WHITE WINE VINEGAR
2 3E+1
TABLESPOONS ML CHIVES
chopped
2 2
SMALL SMALL GARLIC CLOVES *
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML SALT

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 309 81% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 139mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Low Sodium
 
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