I decided on a Black Bean and Rice Salad. I don't now if there is a right answer to this question but I did learn a few things.
When cooking for a pig roast, here is what not to do:
1. Spend time going to farmers market for fresh vegetables
2. Make your own fresh vegetable broth
3. Make a double recipe (about 2 gallons)
Of course that is what I did. While the few who tried it said they liked it, I am still trying to get rid of it.
I used a recipe that I used to make 10 years ago as the base. It can be found at http://www.epicurious.com/recipes/recipe_views/views/2369. I suggest checking out all the resources available at http://www.epicurious.com/ if you haven't been there.
I used brown basmati rice instead of white. I used home made vegetable broth instead of chicken broth. I used lime juice instead of orange juice. I also added a little adobe sauce to kick up the spice. I only added a about a 1/4 cup total of olive oil for the whole recipe and a little bit of pumpkin seed oil.
Before I added all the rice and oil, Matt had some for lunch. I then took it to the pig roast. I then brought most of it home from the pig roast. I had some for a midnight snack. The next day I cooked up some spinach with garlic and mixed it in to a couple of servings and we had that for a late lunch. The next day I cooked up some frozen corn with garlic and mixed that into a couple of servings which we took for lunch (Matt ate his on top of a spinach salad). I took the big tub back to work to have with a lunch grill out. I looks like a little more is missing.