A large decorative blue and white ceramic bowl filled with a colorful mixed vegetable salad on a rustic wooden table.

Buckeye Bean and Wild Rice Salad

A flexible salad recipe featuring some of our favourite summer ingredients. Adjust the ingredient amounts based on your preferences, and how many people you are serving 

  • Green pepper, cubed

  • Green jalapenos, chopped

  • Radishes, very thinly sliced

  • Corn off the cob (or frozen/tinned)

  • Cooked buckeye beans

  • Oven-roasted tomatoes, chopped (see below)

  • Wild rice, cooked

  • Sherry or white wine vinegar

  • Extra-virgin olive oil

  • Salt and freshly ground pepper

  1. Combine all ingredients to taste in a salad bowl.

Oven-Roasted Tomatoes

The best tomatoes are “in season.” Cut ripe tomatoes in half and place on a baking sheet. Drizzle with olive oil and sprinkle sea salt and fresh thyme over them, then cook in a low oven, at about 130C, for an hour or two. The tomatoes should be somewhat dry with wrinkled skins.