Roy Ellamar, executive chef for Harvest at Bellagio, shares his own recipe—marinated bean salad with garden herbs and wild rice—with readers so they can make it and enjoy it at home.

“I'm sharing an easy recipe that you can prepare ahead and marinate overnight or, enjoy right away as well,” said Ellamar. “Feel free to substitute your favorite beans for this recipe. If you have access to hot giardiniera, found near the pickles in your grocer, I highly suggest using that, too. The recipe makes enough for four people and can easily be scaled up to accommodate more.

“Thank you for staying home,” Ellamar added. “I wish you good health and look forward to welcoming you to Harvest soon.”


1/2 cup onion diced small

1/2 cup carrots diced small

1 clove garlic minced

1/4 cup water

1/4 cup apple cider vinegar

1/4 cup olive oil

1 can garbanzo beans rinsed

1 can white bean or black eye peas rinsed

1/4 cup roasted red pepper diced small and rinsed

1 tablespoon chopped parsley

1 tablespoon chopped cilantro

1 teaspoon chopped mint

1 teaspoon chopped chives

1 cup cooked and cooled wild rice

1 tablespoon hot giardiniera pickles (optional)

Salt and pepper to taste


In a medium sized pot:

Combine the garlic, onion, carrot and water

Cook on high heat until water is evaporated and vegetables are soft

Turn heat to medium and add the vinegar and oil

Place the drained beans into the pot and stir gently with rubber spatula to coat the beans with the vinegar vegetable mixture

Continue to gently stir for 3 minutes

Transfer to a shallow dish and add the herbs and giardiniera pickles (optional), season with salt and pepper

Allow the bean salad to marinate overnight

Next day, plate the cooked and cooled wild rice in the bottom of a serving dish and place the bean salad on top. Garnish with more fresh herbs

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