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May 2018

Healthy Snacks Recipes

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Tumbleweed Pinto Bean and Wild Rice Salad Recipe

Tumbleweed Pinto Bean and Wild Rice Salad recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tumbleweed Pinto Bean and Wild Rice Salad recipe  PDF


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.

Tumbleweed Pinto Bean and Wild Rice Salad recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
520 people have voted
Last Reviewed on 2018-05-22



Tuesday, May 22 2018 Download & Print Tumbleweed Pinto Bean and Wild Rice Salad recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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