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!Print
Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette
- Yield: Makes 8 servings 1x
Cool grain salads are great for warm summer night dinners. This wild rice salad has some kick and is highly addictive.
- 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
- 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.
- 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.
- 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. )
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What an experience! Looks so beautiful there! And I’ve always wanted to meet Maria (and you -duh!). Very awesome that your recipe got served. You must have felt like a proud mom. As I always say, Bush’s rocks! I couldn’t be without their vegetarian baked beans. That berry salad looks incredible too.
That looks so good, I will definitely have to try your recipe. & Congratulations on your new partnership with Bush’s Beans!
Beautiful photography, GF! Except the dorkie pix of me and the cupcake.
It was a wonderful trip. Loved our time together. xo
And I loved your recipe! The BEST!
You got fantastic photos of the workshop meal – much better than mine! It was so fun to meet, though I’m sorry I missed out on tasting your salad.
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So glad you had a wonderful time as the guest of Bush Beans Aggie. This was a wonderful experience for you:D
Wow what an amazing time. How fun to meet up with other foodies! This chickpea salad looks so amazing.
What a great time! I’m missing you already. : (
YUUUMMMY salad too!
LOVED meeting you-finally! I am so glad we were able to hangout so much. I loved your salad too. Come visit Utah anytime!
Glad to see that you had so much fun hanging with the ladies and Bush beans at EVO 🙂 Your salad looks amazing!! I can’t wait to try it.
That was your recipe?! That was one of my favorites! It was so fun to meet you in person. It was such a great conference!
Love the photos, especially the one from the plane, that was very cool. Glad you had a great time at Evo’10. I loved it.
Im lovin that chick pea and wild rice salad. Im glad it is a holiday weekend and I have a reason to share it with friends.
I’d really love to win the Bush Beans Give a Way too!
What an awesome adventure! Your dish look amazing Aggie! Congratulations! You are so deserving!
love that vinigrette sounds delicous love the pictures they’re adorable of you too!
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Looks like a FABULOUS trip!
What an amazing trip you had. All the food looks soooooo good. I see you were REALLY enjoying that dessert : ) Congrats on everything!
Loving these pics! Congrats! You deserved this trip, and so much more. I am happy to have been able to witness part of your fabulous journey. You are an inspiration to all who know you.
I can’t believe you came to town and I didn’t get to meet you. Maybe next time. It sounds like a wonderful conference with great food.
Yum! I can’t wait to try this, it’s right up my alley! I think some roasted red peppers would add some nice color and sweetness to the dish too. Looks like this dish is bursting with flavor! Thanks for sharing all your pics with us too.
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Great photos! Looks like you had a wonderful time! And this salad is just screaming my name! Will be making it very soon.
Looks like an amazing trip. I so wish I could have gone to EVO this year. I always hear how amazing it is. The salad looks wonderful, too. Chickpeas are some of my favorites!
What a fun trip–I LOVE those girls! Your rice salad looks divine!
Looks like such a fun trip and so many great people there with you! That’s the best way to travel. Love this salad and can’t wait to try it!