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A colorful array of healthy summer BBQ side dishes arranged on a picnic table.

Quick way to grow 3 healthy summer BBQ side dishes

This guide provides a quick and healthy approach to creating three delicious summer BBQ side dishes. It focuses on using fresh ingredients and simple preparations to complement any barbecue.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Fresh Produce
  • 4 ears Corn
  • 2 cups Cherry Tomatoes
  • 1 large Cucumber
Dressings & Seasonings
  • 0.25 cup Olive Oil
  • 2 tablespoons Lime Juice
  • 0.25 cup Fresh Cilantro
  • Salt to taste
  • Black Pepper to taste
Optional Add-ins
  • 1 medium Avocado
  • 0.5 medium Red Onion

Equipment

  • Mixing Bowls
  • Knife
  • Cutting Board

Method
 

Corn Salad
  1. Cook or grill four ears of corn until tender, then let them cool slightly before cutting the kernels off the cobs.
  2. Combine the corn kernels with two cups of halved cherry tomatoes, and a quarter cup of chopped red onion (if using).
  3. Dress the salad with a mixture of two tablespoons of olive oil, one tablespoon of lime juice, and a quarter cup of chopped fresh cilantro; season with salt and pepper to taste.
Cucumber & Tomato Salad
  1. Dice one large cucumber and two cups of cherry tomatoes; combine them in a medium bowl.
  2. Whisk together two tablespoons of olive oil and one tablespoon of lime juice, then pour over the vegetables and gently toss.
  3. Add an optional diced avocado and season with salt and pepper to your preference.
Garden Greens with Vinaigrette
  1. Wash and pat dry a bag of mixed greens; place the greens in a large salad bowl.
  2. Whisk together two tablespoons of olive oil, one tablespoon of lime juice, and a pinch of salt and pepper to create a simple vinaigrette.
  3. Drizzle the vinaigrette over the mixed greens just before serving and toss lightly.

Notes

For extra flavor, lightly grill the corn before cutting the kernels. Adjust seasonings according to your taste. These salads are best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.