When you're gearing up for a BBQ, it's easy to focus solely on the main dishes, but the right sides can truly enhance your meal. You might consider classic coleslaw for that creamy crunch or a zesty corn salad to brighten up the plate. A hearty potato salad can add tanginess, while a grilled vegetable platter showcases seasonal produce beautifully. Baked beans, on the other hand, offer a comforting touch. Curious about which five sides can make your BBQ unforgettable? Let's investigate these standout options together.
Classic Coleslaw
Classic coleslaw is a quintessential BBQ side dish that brings a revitalizing crunch to your plate. Its creamy dressing and crisp vegetables create a delicious contrast to the smoky flavors of grilled meats.
This easy-to-make coleslaw is perfect for summer gatherings, picnics, or any occasion where you want a side that complements your main dish while adding a pop of color and texture. In just a few simple steps, you can whip up a bowl of this classic favorite that will have everyone coming back for seconds.
Ingredients:
- 1 small head green cabbage, shredded
- 2 large carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Instructions:
In a large bowl, combine the shredded cabbage and grated carrots.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
Pour the dressing over the cabbage and carrots, and toss well to coat all the vegetables evenly.
Cover the coleslaw and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it another good toss to confirm everything is mixed well.
Extra Tips:
For an added crunch, consider mixing in some sliced green onions or chopped apples for a touch of sweetness.
You can also customize the dressing by adding a bit of Dijon mustard for a tangy kick or using Greek yogurt instead of mayonnaise for a lighter option.
If you're preparing the coleslaw in advance, the flavors will actually improve as it sits, but be sure to keep it refrigerated to maintain freshness.
Zesty Corn Salad
Zesty Corn Salad is a vibrant and invigorating dish that's perfect for summertime BBQs or as a side to any meal. Bursting with flavors from fresh vegetables, zesty lime, and a hint of spice, this salad isn't only easy to prepare but also a crowd-pleaser.
It's a great way to showcase sweet corn, whether it's fresh off the cob or canned, and can be customized with additional ingredients to suit your taste.
Ingredients:
- 4 cups fresh corn kernels (or 2 cans of corn, drained)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the corn, red and green bell peppers, red onion, cherry tomatoes, cilantro, and jalapeño if using.
In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
Pour the dressing over the corn mixture and toss gently to coat all the ingredients evenly.
Allow the salad to sit for at least 15 minutes to let the flavors meld before serving.
Extra Tips:
For an even fresher flavor, use grilled corn instead of raw or canned—just cook the corn on the cob until charred and then slice off the kernels.
You can also add in extras like avocado, black beans, or even cheese to give the salad more texture and flavor.
This dish can be made a few hours in advance, but for the best taste, add the dressing right before serving to keep the ingredients crisp.
Enjoy your Zesty Corn Salad as a delightful accompaniment to any BBQ feast!
Grilled Vegetable Platter
A Grilled Vegetable Platter is a vibrant and healthy addition to any BBQ spread, showcasing a variety of seasonal vegetables improved by the smoky flavor of the grill. This dish isn't only visually appealing but also incredibly versatile, allowing you to incorporate your favorite vegetables or whatever is fresh at the market.
Perfect as a side dish or a light main course, these grilled veggies can be served warm or at room temperature, making them ideal for outdoor gatherings and potlucks.
Ingredients:
- Bell peppers (red, yellow, green)
- Zucchini
- Eggplant
- Asparagus
- Red onion
- Olive oil
- Salt
- Black pepper
- Balsamic vinegar (optional)
- Fresh herbs (such as thyme or rosemary, optional)
Instructions:
Begin by preheating your grill to medium-high heat. While the grill is heating, wash and cut the vegetables into uniform sizes for even cooking; for example, slice bell peppers into strips, zucchini into rounds, and eggplant into thick slices.
In a large bowl, combine the vegetables with olive oil, salt, and black pepper, tossing until they're evenly coated. Once the grill is ready, place the vegetables directly on the grates, making sure not to overcrowd them. Grill each side for about 4-5 minutes or until they've nice grill marks and are tender.
If desired, drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.
Extra Tips:
To improve the flavor of your grilled vegetable platter, consider marinating the vegetables in olive oil, garlic, and herbs for at least 30 minutes before grilling. This will infuse them with additional taste.
Additionally, you can use a grill basket to prevent smaller pieces from falling through the grates. Experiment with different vegetables depending on the season, such as adding corn or mushrooms, and feel free to adjust the seasonings to suit your palate.
For a bit of crunch, serve the platter with a sprinkle of feta cheese or toasted nuts.
Baked Beans Delight
Baked beans are a classic BBQ side dish that can raise any outdoor gathering with their rich flavor and comforting texture. This recipe combines canned beans with a sweet and tangy sauce, along with some savory additions that will leave your guests coming back for seconds.
Easy to prepare and cook, these baked beans can be made ahead of time and warmed up on the grill, making them a perfect complement to your BBQ spread.
Ingredients:
- 2 cans (15 oz each) navy beans, drained and rinsed
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/2 cup cooked and crumbled bacon
Cooking Instructions:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the navy beans, barbecue sauce, brown sugar, diced onion, diced bell pepper, Worcestershire sauce, mustard powder, garlic powder, and salt and pepper.
If you're using bacon, add it to the mixture as well. Stir the ingredients until everything is evenly coated. Pour the mixture into a baking dish and cover it with aluminum foil. Bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15 minutes to allow the top to caramelize slightly.
Extra Tips:
To improve the flavor of your baked beans, consider letting them sit overnight in the refrigerator before baking. This allows the flavors to meld together beautifully.
You can also experiment with different types of beans or add other ingredients like jalapeños for some heat or pineapple for a sweet twist. If you're grilling, you can also prepare these beans in a cast-iron skillet over indirect heat, giving them a nice smoky flavor.
Finally, feel free to adjust the sweetness and seasoning to suit your palate; everyone's taste can vary!
Potato Salad Perfection
Potato salad is a quintessential BBQ side dish that brings a creamy, tangy element to your plate. Perfect for summer cookouts or family gatherings, this recipe highlights the combination of tender potatoes, crunchy vegetables, and a zesty dressing that will have everyone coming back for seconds.
Whether you're serving it alongside grilled meats or as part of a larger spread, this potato salad is sure to impress and satisfy your guests.
Ingredients:
- 2 pounds of baby potatoes
- 1 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 cup of diced celery
- 1/2 cup of diced red onion
- 1/2 cup of chopped fresh parsley
- 3 hard-boiled eggs, chopped (optional)
Instructions:
Begin by washing the baby potatoes and placing them in a large pot filled with salted water. Bring the pot to a boil and cook the potatoes until they're fork-tender, about 15-20 minutes.
Drain the potatoes and allow them to cool slightly before cutting them into halves or quarters, depending on their size.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper to create the dressing.
Add the cooled potatoes, diced celery, diced red onion, chopped parsley, and hard-boiled eggs (if using) to the bowl. Gently fold everything together until the potatoes are well coated with the dressing.
Cover the bowl and refrigerate the potato salad for at least an hour to allow the flavors to meld before serving.
Extra Tips:
For the best results, use fresh ingredients and allow the potato salad to chill for a few hours or overnight, as this improves the flavor.
You can also customize your potato salad by adding ingredients like pickles, olives, or bacon bits for a unique twist.
When boiling the potatoes, make sure not to overcook them to preserve their shape and texture.
Finally, taste and adjust the seasoning before serving, as this will help boost the overall flavor of the dish. Enjoy your BBQ with this classic side!