summer side dish

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.

Mediterranean White Bean Salad

olive oil (0.24)

Tbsp lemon juice (0.06)

garlic, minced (0.16)

salt (0.02)

tsp black pepper (0.02)

15 ounces. cans butter beans* (1.38)

parsley (0.40)

grape tomatoes (1.49)

feta cheese (1.10)

Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.

Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.

Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.

Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

This easy charred corn salad recipe is perfect for your summer cookout. 

Charred Corn Salad

red onion, finely chopped

red chili,

lime juice

olive oil

Kosher salt

black pepper

corn,

c. fresh cilantro, chopped

queso fresco, crumbled (about 1 cup)

No grill, like GoldLeaf, I tweaked recipe to work for my family, they loved it! Great salad or side for our hamburger and turkey burger.

Sooo good - especially with BBQ. I used frozen corn and tweaked the seasoning a bit and it turned out great!

A quick and easy watermelon feta salad, with basil, flaky sea salt, and a generous drizzle of extra virgin olive oil. This is the best side dish and will be on repeat all summer long!

Watermelon Feta Salad

watermelon

oz feta (crumbled,

Tbsp basil (thinly sliced)

½ Tbsp extra virgin olive oil

tsp flaky sea salt

tsp black pepper

Combine all ingredients in a large bowl, then gently toss to combine. Taste and adjust seasonings as needed. When ready to serve, garnish with a little extra feta cheese and flaky sea salt on top.

This Moroccan couscous features roasted vegetables, chickpeas, sweet raisins, and warming spices for a delicious vegan side dish that&#39;s ready in just over 30 minutes.

Moroccan Couscous with Chickpeas and Roasted Veg

red bell pepper, deseeded and diced

red onion,

carrots,

courgette (zucchini), diced

lemon

extra-virgin olive oil ((plus more to taste))

garlic, crushed

(180 g) dried couscous ((see notes for ratio info))

cumin seeds

cinnamon

turmeric

(80 g) raisins

(240 ml) kettle-hot water

Salt and pepper

coriander

Preheat the oven to 220°C (430°F).

Drizzle 1 tablespoon of oil over a large oven dish or pan and add the diced pepper, onion, carrot, courgette, and drained chickpeas. Sprinkle with salt, toss well, and roast for 15-20 minutes or until the veg is tender and starting to colour slightly.Note: If you don&#39;t have a large oven dish or pan, you can spread everything out across two pans. Alternatively, you can skip roasting the chickpeas (canned chickpeas are already cooked and roasting just helps to add texture).

Once the veg is tender, remove from the oven and set aside.

Chickpeas and Roasted Veg

While the veg is roasting, you can continue with the other steps. In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.

Using a pan with a tight-fitting lid, heat the pan over low-medium heat and add the dried couscous to the dry pan. Toast for 2-3 minutes, then add the cumin seeds along with a small drizzle of oil. Toast for another 2 minutes or until the couscous is golden brown, moving regularly to avoid burning.

Once the couscous and cumin seeds are toasted, remove the pan from the heat. Add the ground cinnamon, ground turmeric, and raisins, then pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).

Once soft, fluff up the couscous lightly using a fork.

In a large bowl, combine the couscous with the roasted veg and chickpeas. Roughly chop the fresh coriander, then add this to the bowl along with the lemon dressing. Mix everything well, adjust the seasoning to taste, and serve.

Couscous

https://embed.mediavine.com/videos/tlxr9kk8m9rdax2xtsvc

Welcome to an explosion of colour, flavour, and texture – this Moroccan couscous is the perfect way to jazz up your next barbecue or summer meal. Featuring roasted vegetables, chickpeas, sweet raisins, and warming spices, it's a delicious vegan side dish that's dairy-free and ready in just over 30 minutes.

This chilled pasta dish is perfect for cookouts and potlucks! Bite-sized pasta, tomatoes, peas, and a delicious homemade vegan pesto make this tasty dish a must try!

Quick + Easy Pesto Pasta Salad

pasta

red grape tomatoes (quartered)

golden grape tomatoes (quartered)

peas (fresh

basil leaves (packed)

fresh parsley (packed (can substitute with 1/2 cup basil or baby spinach))

walnuts (can substitute with pine nuts)

nutritional yeast (can substitute with parmesan or romano cheese

garlic

olive oil (can substitute

salt and pepper (to taste)

food processor

Bring a large pot of water to boil. Add pasta and reduce heat. Cook for 8-10 minutes until al dente.

Drain pasta and rinse with cool water. Place in large mixing bowl.

Add quartered grape tomatoes and peas

Add basil, parsley, and walnuts to a food processor. Pulse until coarsely&nbsp;chopped (about 8 times)

Add nutritional yeast and garlic cloves. Blend on low.

With the food processor running, slowly pour olive oil to emulsify until well blended. Stop the food processor and season with salt and pepper.

Using a rubber spatula, pour pesto into mixing bowl with pasta and veggies. Mix well.

Serve chilled. Leftovers keep in the fridge for up to 7 days.

To Make Pesto:

This Mexican Bean Salad is the perfect dish for summer picnics and parties. The protein-rich beans, crunchy vegetables and delicious dressing are sure to be a hit. And you can make it the night before.

Easy Mexican Bean Salad Recipe

corn, frozen

black beans

onion (red or green onions)

sweet peppers

cumin

salt

chili powder

If using frozen corn cook according to directioins....

If using frozen corn cook according to directioins. Let cool. Note you can also use leftover ears of corn or roasted corn which will add even more flavor but it's not necessary.

Drain and rinse the black beans and add...

Drain and rinse the black beans and add a large mixing bowl.

Add your corn, peppers, onions and cilantro and...

Add your corn, peppers, onions and cilantro and mix well.

In a separate bowl whisk the lime juice,...

In a separate bowl whisk the lime juice, olive oil, cumin, garlic, salt and chili powder to make the salad dressing.

Add it to the salad and toss well....

Add it to the salad and toss well. Place in an air-tight container and refrigerate until ready to eat.

Can be made the night before.

If you are not a fan of cilantro...

If you are not a fan of cilantro you can substitute parsley and/or basil.

https://mediavine-res.cloudinary.com/video/upload/kohgu5bb4yqio8he5qis.mp4

This Mexican Bean Salad recipe is perfect for summer picnics and parties. You can make it the night before in minutes. The colorful black bean & corn salad is mixed with a zesty vinaigrette that everyone will love. Even the leftovers are delicious!

Zucchini and Orzo Salad with Chimichurri is a fresh summer salad that makes the perfect fresh and zesty side dish for summer grilling.

Zucchini and Orzo Salad with Chimichurri

olive oil (0.83)

red wine vinegar (0.40)

Italian (flat leaf) parsley, packed (0.35)

cilantro*, packed (0.19)

garlic (0.24)

oregano

tsp cumin (0.05)

tsp red pepper flakes (0.02)

orzo (1.07)

zucchini (0.75 to 1 lb.) (1.29)

salt and pepper (0.05)

grape or cherry tomatoes

Prepare the chimichurri by washing the parsley and cilantro leaves well, then shaking off as much water as possible. Pull the leaves from the stems and add them to a food processor, along with the olive oil, vinegar, garlic, oregano, cumin, red pepper, and salt. Pulse the mixture until smooth. (Or finely mince the parsley, cilantro, and garlic with a knife and stir together with the remaining ingredients.)

Cook the orzo according to the package directions, drain in a colander, and then let cool.

Slice the zucchini into 1/4 inch thick rounds. The zucchini can be added to the salad raw, grilled, or roasted in the oven first. I used a countertop grill to grill the slices, then cut them into quarter rounds after grilling. If roasting in the oven, toss with a little oil, a pinch of salt and pepper, then roast at 400 degrees for about 20 minutes. Let the zucchini cool slightly.

While the zucchini and pasta are cooling, slice the grape tomatoes in half. Once the zucchini and orzo are no longer steaming hot, combine them in a bowl with the tomatoes. Pour about half of the chimichurri over top, and then toss until everything is coated. Add more chimichurri to your liking (I used about 3/4 of the batch). Taste and add salt or pepper to the salad if needed.

A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chips. Filled with goodness of fresh, off the cob corn, marinated in a fiery blend of Southwestern seasonings, tossed with veggies and then dressed with a chipotle aïoli and cheese, and passed under the broiler.

Veracruz Hot Corn Dip

corn

chili powder,

lime zest

mayonnaise

full fat sour cream

minced chipotle in adobo sauce (see note)

lime,

kosher salt,

black pepper,

red pepper flakes,

garlic powder

onion

tomatoes

pickled sliced jalapeno, chopped

cilantro

Salt and pepper,

Queso Fresco Mexican cheese

Julia Busuttil Nishimura&#8217;s herby fried potatoes are bursting with zing and verve thanks to the use of punchy Mediterranean flavours. Julia says: &#8220;My four-year-old named these, and they really are the best: the soft, fluffy potatoes have a crunchy, ragged exterior; the herby, salty topping is zingy; and they don&#8217;t require time roasting in the oven. I use small waxy potatoes as they tend to hold their shape.&#8221; This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99). Or, try this neat variation on roast potatoes: crispy pan potatoes.

Best fried potatoes

waxy baby potatoes

capers,

parsley leaves

garlic clove

Put the potatoes in a large saucepan of salted water and bring to the boil over a high heat. Cook for 20-25 minutes until the potatoes are tender but not falling apart, then drain well.

Meanwhile, roughly chop the capers on a board. Add the parsley leaves and continue chopping. Finally add the garlic and continue to chop until you have an almost paste-like mixture. Transfer to a bowl and add the lemon zest, then set aside (see Make Ahead).

Put the potatoes on a flat surface. Using something flat, such as a plate or the bottom of a pan, gently squash the potatoes. Don’t completely crush them – you want them to mostly hold their shape.

Heat the olive oil in a large frying pan over a medium heat, add the potatoes to the hot oil and fry for around 10 minutes, turning occasionally, until golden and crunchy. Scatter over the parsley mixture and gently move the potatoes around so they’re coated and the capers become a little crispy. Serve (see tip).

This creamy pasta salad is loaded with fresh flavors from herbs, fennel, capers and more. It&#039;s the perfect side dish for picnics and cookouts!

Creamy Pasta Salad

low fat Greek yogurt

apple cider vinegar

honey

cornichons (chopped)

fennel (chopped fine)

chopped herbs

celery

capers (chopped)

In a large bowl, whisk together the mayonnaise, yogurt, vinegar and honey. Stir in the cornichons, fennel, herbs, celery and capers until combined. Add the cooked and cooled pasta and salt and toss until well coated.

Homemade potato salad recipe that&#039;s perfect for summer barbecues and family picnics. This tasty side dish will be the talk of the party.

All-American Potato Salad

russet potatoes

kosher salt (for cooking potatoes)

white vinegar (or apple cider vinegar)

celery (⅛-inch dice)

dill pickle relish (or sweet pickle relish)

red onions (⅛-inch dice)

parsley

mustard

onion powder

eggs

Prepare the potatoes

Peel the skin off the potatoes and cut them into ¾-inch cubes. Immediately place them in a large saucepan. Add enough cold water to cover them by 1-inch.

Cook the potatoes

Bring the water to a boil over high heat. Once it starts to bubble, add 1 tablespoon salt and stir to dissolve. Reduce to a simmer over medium heat, adjusting as needed. Stir occasionally and cook until the potatoes are fork-tender but not falling apart, about 8 to 10 minutes.

Marinate with vinegar

Drain the potatoes in a colander and transfer them back to the warm pot. Add the vinegar and use a rubber spatula to combine. Let it sit and marinate for 20 minutes. The potatoes will still be warm.

Combine the ingredients

In a large bowl, gently stir together the potatoes, mayonnaise, celery, relish, onion, parsley, mustard, ¾ teaspoon salt, black pepper, onion powder, and chopped eggs. Season with salt and pepper to taste.

Chill before serving

Cover and refrigerate until chilled, about 1 hour before serving. Garnish with more parsley, celery, and onion if desired.

https://www.youtube.com/watch?v=NKeteRtFW_I

A creamy potato salad is the perfect side dish for summer barbecues and picnics. This recipe uses russet potatoes and flavorful mix-ins to bring everything together.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/all-american-potato-salad/

🕑 INSTRUCTIONS:
00:00 Intro
00:48 Prepare the potatoes
02:06 Cook the potatoes
02:56 Marinate with vinegar
03:31 Make hard-boiled eggs
04:26 Prepare the mix-ins
06:41 Combine the ingredients
07:32 Chill before serving
07:52 Garnish and serve

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✅ INGREDIENTS:
• 2 pounds russet potatoes
• 1 tablespoon kosher salt
• 2 tablespoons distilled white vinegar
• ½ cup mayonnaise
• ½ cup celery
• ¼ cup dill pickle relish
• 2 tablespoons red onions
• 2 tablespoons minced parsley
• 1 ½ teaspoons yellow mustard
• ¾ teaspoons kosher salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 2 hard-boiled eggs

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❤️ Thanks for watching!

All-American Potato Salad Recipe

Trade traditional coleslaw for this flavor-packed red cabbage-and-collard green slaw at your next barbecue, summer party, or picnic. You can whip up this easy and fast summer salad recipe in no time.

Roasted Red Cabbage-and-Collard Green Slaw

c. fresh flat-leaf parsley, chopped

c. apple cider vinegar

Top 19 summer side dish recipes from across the web

The most viewed summer side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 19 summer side dish recipes from across the web

The most viewed summer side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean White Bean Salad

Charred Corn Salad

Watermelon Feta Salad

Moroccan Couscous with Chickpeas an...

Quick + Easy Pesto Pasta Salad

Easy Mexican Bean Salad Recipe

Zucchini and Orzo Salad with Chimic...

Veracruz Hot Corn Dip

Best fried potatoes

Creamy Pasta Salad

All-American Potato Salad

Roasted Red Cabbage-and-Collard Gre...

Farro-and-Tomato Salad with Crispy ...

Mexican Black Beans and Corn (Frijo...

Calabrese Potato Salad with Green B...

Beet Salad

Tortellini Salad

Southern Pea Salad

Grilled Eggplant with Feta

The most viewed summer side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine