Written by Nicole Pazdziorko, RDN, LD

Memorial Day is right around the corner, commencing the summer grilling season. From relishing amazing flavors to enjoying great company surrounded by the outdoors, there is so much to love about summer cookouts. After all, food somehow always tastes better when eaten outside! While it’s the protein that typically takes center stage, no cookout is complete without an assortment of delicious sides. Whether you prefer the classics like macaroni salad and cole slaw or are looking to introduce creative spins and branch out from typical cookout fare, side dishes help to bring a balance of nutrients to your plate.

Like all eating occasions, balance means that all foods can fit into your eating plan. It means including plenty of fruits and vegetables, fiber-rich carbohydrates, lean and plant-based proteins, low-fat dairy and enjoying fun foods in moderation. For your next cookout, plan a couple of sides that prioritize produce like this Cold Corn and Edamame Salad. It is packed with plant powered protein and fiber and is filled with refreshing flavor from an oregano vinaigrette. 

 

Cold Corn and Edamame Salad

Ingredients

• 1 16 oz. bag frozen shelled edamame

• 3 ears fresh corn

• 1 medium red bell pepper

• 4 green onions

• 1/4 cup fresh parsley

Oregano Vinaigrette

• 1/4 cup Food Club olive oil

• 1/4 cup Full Circle Apple cider vinegar

• 1 tbsp fresh oregano

• 1 tsp garlic powder

• 1 tsp salt

• 1/4 tsp black pepper

Preparation

1. Cut kernels from cob and cook 2 cups of kernels.

2. Coarsely chop red bell pepper; thinly slice 4 green onions, about 1/2 cup.

3. Chop parsley.

4. Bring 2 quarts water to boil in medium saucepan on high heat.

5. Add edamame; cook 4 minutes or until edamame are bright green and tender.

6. Drain and rinse under cold water.

7. For the Oregano Vinaigrette, mix all ingredients in large bowl until well blended.

8. Add edamame, corn, red bell pepper, green onions and parsley; toss well to coat and cover.

9. Refrigerate at least 1 hour to blend flavors.

10. Toss before serving.

For a creative and flavorful spin on classic potato salad, try this Roasted Fingerling Potato Salad with Lemon and Thyme. Roasting the potatoes gives a robust flavor and the lemon and thyme offer a fresh finish. This recipe is packed with potassium, which helps to regulate blood pressure, and vitamin C, an antioxidant which helps to promote wound healing and fight disease. 

 

Roasted Fingerling Potato Salad with Lemon and Thyme    

Salad

• 1 1/2 pounds Fingerling potatoes

• 1 Red bell pepper

• 1 Red onion

• 3 tablespoons Extra virgin olive oil

• 1/2 teaspoon Kosher Salt

• 1/8 teaspoon Pepper

Dressing

• 1/4 cup Light or olive oil based mayonnaise

• 1 1/2 tablespoons Lemon juice

• 2 teaspoons Extra virgin olive oil

• 2 teaspoons Fresh thyme leaves

• 1 1/2 teaspoons Lemon zest

• 1/4 teaspoon Kosher Salt

• 1/8 teaspoon Pepper

Preparation

1. Preheat oven to 425°F.

2. Toss all salad ingredients together in a large bowl.

3. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown.

4. Let cool for at least 10 minutes.

5. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables.

6. Serve at room temperature or chilled.

7. Makes 6 servings.