Tumbleweed, Pinto Bean, and Wild Rice Salad

Ingredients

 * 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 tbl Herb flavored red wine vinegar
 * 2 tbl Chopped fresh chives
 * 2 sm Garlic cloves, peeled
 * 1/4 tsp Black pepper
 * 1/8 tsp Salt
 * Chive blossoms for garnish

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.