Tumbleweed Pinto Bean & Wild Rice Salad Recipe
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Tumbleweed Pinto Bean & Wild Rice Salad
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
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. |
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When chosing foods for dieting, people usually focus on retail store and branded foods labelled 'low fat'. To do this is often wrong, given that a food item can be significantly reduced in fats, but whilst still remaining much too high in carbohydrates and calories.
In planning a weight loss regime, the important thing is to make sure you cut back on your consumption of refined carbohydrates, salt and fats.
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