Tumbleweed, Pinto Bean, & Wild Rice Salad
Submitted by MOTHERPOWERS
A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsThis is the kind of salad that actually fills you up.
Chewy wild rice and tender pinto beans (cooked from dried, the way they should be) get tossed with mixed greens and dressed in a bright vinaigrette that’s blended with fresh chives and garlic until smooth and fragrant.
It’s earthy, nutty, and satisfying, with enough substance to work as a side or a light main course.
The chive blossoms scattered on top aren’t just pretty; they add a mild onion bite that ties the whole bowl together.
Pro Tips
- Soak the beans overnight. There’s no shortcut here. A full overnight soak means even cooking and creamy beans that hold their shape without turning mushy.
- Cook the wild rice separately. Wild rice has its own timing and temperament. Cook it until the grains split open and show their pale interior, then cool before tossing.
- Blend the dressing until smooth. The chives and garlic should be fully pureed so you get an even, green-flecked vinaigrette rather than chunky bits.
- Chill before dressing. The cold beans and rice absorb the vinaigrette better and the flavors sharpen after 30 minutes in the fridge.
Ingredients
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.
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