Back from Park City…and Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette

My trip to Utah this past week could not have gone any better.  I was in Park City for a few days attending the first Evo Conference hosted at the beautiful Canyons resort. The views and scenery were just breathtaking and I had to pinch myself a few times…let’s not forget, I’m a Florida girl so I hardly see a hill in my day to day living, not to mention a green plush mountain range landscape like the one I was surrounded by in Utah.

Why was I at Evo ’10?  Hard to believe, but my new friends at Bush’s Beans took me with them (along with Amy, Sandy and Tina) to the conference as part of a team of hosts for the closing dinner they were sponsoring.  In addition to attending the conference, my recipe would be actually served to about 400 people at the closing dinner.  Before the trip I was asked to create a side dish recipe that fit into a Western style theme and of course used Bush’s Beans.  I came up with two, one that I’ll have to share with you at another time, but my Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette is what was settled on for that dinner.

Not that that wasn’t exciting enough, I also got to meet up with some other fantastic food bloggers that I have known virtually for quite some time now.  What’s so cool about finally meeting up with bloggers is that you feel like you’ve known them forever already…you are reading their stories and recipes almost daily so you really already have a snapshot of what they are like and what goes on in their lives.

(me and Maria of Two Peas and Their Pod)

(another member of “Team Bean” Sandy, of Reluctant Entertainer, and I sampling just one of the many delicious desserts we were offered)

(my Bush’s Beans family)

(fun foodies and friends…. Tina of Mommy’s Kitchen, Kristen of Dine and Dish, Amy of She Wears Many Hats and Sandy of Reluctant Entertainer)

And the FOOD!  Oh my goodness, I have to share with you some of the food…it was unbelievable and don’t think that I’m not going to try to recreate some of the yummies I ate at the conference at home (as a matter of fact, just finished up a delicious salad for lunch totally inspired by one of my dinners during the trip – recipe to come!!)…

(…refreshing Watermelon Punch)

(…Mountain Berry Salad with Chantarelles)

(…Lobster Pea Bisque with Coconut)

So much to share with you but I’ll leave you with this link to my Facebook photo album that you can browse at your leisure.  I hope you enjoy the photos along with the recipe!  I can’t thank Bush’s Beans enough for providing me with this awesome experience!

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Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette

• Yield: Makes 8 servings 1x

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Cool grain salads are great for warm summer night dinners. This wild rice salad has some kick and is highly addictive.

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Ingredients

• For the salad:
• 2 cups uncooked wild rice (recommended RiceSelect Royal Blend)
• 3 cups water
• 2 teaspoon olive oil
• 1/2 teaspoon salt
• 3 poblano peppers, roasted, peeled, seeded and roughly chopped
• 1 can Bush’s Garbanzo Beans, drained and rinsed
• bunch cilantro, roughly chopped
• Chili-Lime Vinaigrette (recipe below)
• Chili-Lime Vinaigrette:
• juice from 1 lime
• 1/4 cup white wine vinegar
• 2 tablespoons honey
• 1/4 teaspoon California chili powder
• 1/4 teaspoon Aleppo powder
• 1/4 teaspoon cumin
• 1/4 teaspoon Mexican oregano
• 3/4 cup vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper

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Instructions

1. For the salad: Combine all ingredients in a saucepan. Bring to a boil then stir once. Cover tightly with lid and reduce heat. Simmer for 15 minutes. Remove from heat and let stand, covered for 10 minutes. Fluff with fork and put in a mixing bowl. Let rice cool completely.
2. Once rice has cooled, add chopped peppers, beans, cilantro and 3/4 cup dressing to rice and gently toss to combine. Refrigerate for at least 1 hour to let flavors blend. Remove from refrigerator a few minutes before serving, adding more dressing if desired. Can be served slightly chilled or at room temperature.
3. For the dressing: Combine all ingredients in a bowl or jar with a tight lid. Whisk or shake to combine. Makes 1 cup of dressing

(Disclosure: I’m excited that I’ve entered into a paid, formal partnership with Bush’s Beans but the post above isn’t a part of that agreement.  I just love the recipe. )