Enhance Your Cookout with Fresh Summer Salads

Green Bean Salad

This 4th of July marks 250 years since the adoption of the Declaration of Independence from Great Britain. Parades, fireworks and cook-outs will be part of celebrations across our nation.

Why not add color, flavor and nutrients to your cook-out with make-ahead summer salads?

For potato salad, try this colorful sweet potato base with an Asian flair:

Sweet Potato Salad with Soy Sauce, Sriracha, and Peanuts

Ingredients

°3 pounds sweet potatoes, peeled and cut into ½ inch pieces

°3 tablespoons plus ¼ cup extra-virgin olive oil, divided

°2 teaspoons salt

°3 tablespoons lime juice (2 limes)

°1 tablespoon soy sauce

°1 tablespoon sriracha

°1 teaspoon sugar

°1 garlic clove, minced

°1 teaspoon minced fresh ginger

°3 green onions, sliced thin

°1 jalapeño, stemmed, seeded, and minced

°1/2 cup fresh cilantro or parsley leaves, chopped coarse

°1/2 cup salted dry-roasted peanuts, chopped

Directions

  1. Adjust oven rack to middle position and heat oven to 450° F.
  2. Toss potatoes with 3 tablespoons oil and salt. Place on a baking sheet and spread into even layer. Roast until potatoes are tender and just beginning to brown, 20 to 30 minutes, stirring halfway through roasting. Let potatoes cool.
  3. Meanwhile, combine lime juice, soy sauce, sriracha, sugar, garlic, ginger in a large bowl. Whisk in remaining ¼ cup oil.
  4. Add cilantro or parsley, green onions, jalapeno, cooked potatoes and peanuts to the bowl and toss to combine. Serves 8

Green Bean Salad with Cherry Tomatoes and Feta

The herbs and feta cheese dress up garden-fresh favorites in this recipe:

Ingredients

°1 1/2 pounds green beans, trimmed and cut into 1- to 2-inch lengths

°12 ounces cherry tomatoes, halved

°2 ounces feta cheese, crumbled (½ cup)

Vinaigrette ingredients:

°1/4 cup extra-virgin olive oil

°2 tablespoons chopped fresh mint

°2 tablespoons chopped fresh parsley

°1 tablespoon lemon juice

°1/4 teaspoon pepper

°½ teaspoon salt

Directions

  1. Bring water to boil in large saucepan over high heat. Add green beans, return to a boil, and cook until they are desired tenderness, 5 – 10 minutes.
  2. While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath. When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.
  3. Make vinaigrette by whisking together the ingredients.
  4. Toss in green beans and top with feta cheese. Serves 6

Recipes adapted from americastestkitchen.com

Another great way to add color and nutrition to your cook-out is with grilled vegetables. They’re delicious and simple to prepare. Quick-cooking types like asparagus, peppers, zucchini, onions, mushrooms and eggplant may be brushed with oil or marinated and placed directly on the grill, in a grilling basket or on skewers. Vegetables that take longer to cook, like potatoes or cauliflower need to be blanched or steamed before grilling. This shortens the grilling time, so they don’t scorch or dry out on the outside before they are fully cooked on the inside. Preheat, clean and lightly oil the grilling surface first. Turn as necessary over medium heat until your veggies have a lightly browned exterior, grill marks and a pleasantly charred flavor.

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Written By
Margie Mansure profile picture
Margie Mansure