Great to see you again! If you haven't already, please subscribe to my RSS feed, to keep updated on life in the middle of the road or follow me via Networked Blogs by clicking the button in my sidebar! If you are interested in mini-guest posting on A Moderate Life I would love to have you! Please check out my Baby Steps to a Rockin' Life Guidelines. Thanks for visiting!

Confetti Rice Salad is perfect for any potluck. Try it two ways!

Sunday afternoon I realized I had a lot of catching up to do because I had spent a lovely lazy Saturday hanging out with my family, but I was going away for a 23rd Anniversary trip by mid week! With my home and blogging duties, I almost forgot that I was going to a dinner meeting for my Senior Girl Scout troop! We love having potlucks at these meetings and enjoying the social aspects of food and friends who have been together in scouting since kindergarten. I feel very blessed to volunteer with girls and give back to my community. These scouts just earned their Gold Award, which is the highest honor is scouting and now we are enjoying some simple fun activities and trips before packing off to college.

As I said, I was behind, but I wanted to make something enjoyable for the crew even if it was made with nutrient dense food. So many potluck items, I have found, use less than stellar ingredients. If I am going to eat something healthy, I want it to be yummy too, and since I love myself, if I am going to eat something LESS than healthy, it better be WICKED yummy and soul satisfying! At potlucks though, that is rarely the case in my estimation, and most things are simply blah.

So, I was behind, and I wanted to be inspired. I pulled out my tattered folder of family recipes from Summer Reunions gone by and found my sister-in-law Susan’s Rice Salad recipe. I had always wanted to make it, and I knew I had all the ingredients and it was lightening fast to make! It was also deceptively decadent and subtly spicy, so perfect fun for a party!

In the end, I can’t follow a recipe to save my life, and I improvised with what I had on hand. I also made far too much and in the process of separating it into two bowls and taste testing to adjust the spices, I spied some hummus in the refrigerator that screamed, “I want to party!” so an alternate Middle Eastern inspired version was born! I also made this recipe without the dark greens for the girls and then came home and threw it in there. While I am addicted to dark green leafies, not everyone enjoys their bitter loveliness, so use your own discretion when mixing things up.

Confetti Rice Salad From the South or From the East

Serves 12 or more

3 Cups cooked rice-I used medium grain brown rice. Use rice that is not too delicate because you want the grains to stand up to the mixing and saucing.

1 Can organic pinto beans or 2 cups home canned beans of your choice

1 Can organic diced plum tomatoes drained of liquid or 1 cup small diced tomatoes without skin from your garden

2 Cups corn kernels-I used Trader Joe’s roasted corn kernels

1/2 Sweet large onion diced finely

2 Cups left over cooked greens (optional-I used Kale cooked in bacon grease)-chopped

Mexican Dressing

Small bunch fresh cilantro chopped roughly

1/2 Cup Extra virgin olive oil

1/4 Cup apple cider vinegar

2 Tbs. water

1 Tbs. lime juice

4 Large garlic cloves smashed and chopped finely

1 Tbs or more favorite hot sauce or Adobo sauce from canned chipotle peppers

2 Tbs favorite taco seasoning

Freshly ground pepper to taste

Middle Eastern Dressing

1 Small bunch parsley or fennel tops chopped coarsely

1 Cup hummus or 1/2 cup tahini sauce

1/2 Cup olive oil

1/4 cup vinegar

4 Garlic cloves smashed and chopped finely

1 Tbs lemon juice

1 tsp oregano

Sea salt and pepper to taste

In a large collander, if using canned or frozen products, drain tomatoes, beans, corn and rice and rinse. Allow to sit for a few minutes and then put into a large bowl and mix ingredients well. If you are using the greens, mix them in carefully and then proceed with the dressing.

In a screw top jar or medium bowl, mix all the ingredients for your desired version of the salad. You can choose to split the salad in half and then decrease the dressing amount and make two versions which is exactly what I did. Mix the dressing well and then pour over the salad and toss well to coat. Allow the salad to sit for 30 minutes in the refrigerator to blend the flavors. Toss the salad again and taste. Adjust seasoning to your liking.

This recipe was a huge success and I thank my sister-in-law Susan for the basic recipe. Everyone enjoyed it and there was only a little bit left over to take home for my hubby! One thing that is interesting about this recipe is it can be served hot as a side dish by gently heating it in a medium sauce pan. You can also put the Mexican version of the salad into a larger sauce pan, add in some chicken stock, a bit of cut up chicken and some shredded tortilla’s and you have instant tortilla soup! Now that’s a thought! I am going to have to try that especially for Girlichef’s Tortilla soup challenge! I will call it Accidental Tortilla Soup! Always scheming! That’s me!

This recipe is a part of the 12 Days of Bloggie-mas,  It’s Tailgating Time, Just Another Meatless Monday, My Meatless Monday, Hearth and Soul Hop-Volume 18, Glam Party and Dr. Laura’s Tasty Tuesdays.