Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 31, 2010 06:16 AM

Side Dish for a cookout that is not potato salad

We are invited to someone's house today and they are doing the basics -- grilling steaks, burgers and dogs. They are doing potato salad and asked us to do a side. Creativity seems to be at a low ebb this morning, and all we seem to be able to come up with is barbecued beans. There are Muslims joining us, thus no pork. Any thoughts?

  1. Click to Upload a photo (10 MB limit)
      1. re: MMRuth

        For succotash now I've been sauteeing fresh corn off the cob in butter with edamame. They're more tender than the lima beans and we like the flavor better.

      2. I saw a recipe recently that looked very good and I bookmarked it, but haven't tried ti yet. It does have a small amount of bacon in it, but the recipe looks like smoked turkey sausage or beef summer sausage could be substituted without creating a problem. It's for a corn & bean succotash with tomatoes and croutons:

        2 Replies
          1. re: ChesterhillGirl

            I made the smittenkitchen succotash recipe a few days ago and it was very good - I omitted (forgot) the croutons. Also, took a big bowl of watermelon, cucumber and mint to a barbeque last weekend, which offered a nice, light contrast to the meat.....and didn't require any cooking on a hot day!

          2. cold noodle salad
            bean salad
            chopped veggie salad
            watermelon, feta, mint salad
            tomato salad
            asian slaw
            couscous salad
            (they call me the Salad Queen, can you tell?)

            4 Replies
            1. re: synergy

              I'm interested in how you do the Asian slaw. I have a huge amount of Thai basil, and I am wondering how to use it.

              1. re: roxlet

                For asian slaw (for me) I add in grated ginger to a typical slaw, other things you can add:
                bean sprouts
                snow peas
                asian pear
                crushed roasted peanuts

                make the dressing a vinaigrette with rice wine vinegar, soy sauce, sesame oil (and regular oil) with honey, can add your basil right in too and some heat (chili pepper) if desired.

                1. re: cleopatra999

                  yum, I too love asian slaws - putting chopped scallion, almonds, ramen noodles and sometime a sweet thing like cranraisins, golden raisins, etc. I love your add ins.

              2. re: synergy

                me too - salad queen! I would love to do an event sometime that is just many salads. I love making them, I love eating them. I love a great grilled salad too and I'm addicted to panzanella salads. Racheal Ray did a fantastic salad (her version of a panzanella) in a grilled portobello mush cap that was sooooo fantastic.

              3. A traditional Greek horiatiki salad always goes well with barbecue! It's basically a salad without lettuce. Cut small tomatoes in quarters, then in half so they make sort of a pyramid with a rounded bottom (or you can use large cherry tomatoes cut in half, but plum (Italian) tomatoes don't work too well). Put them in a genrous sized serving bowl. For outdoor picnics I use stainless steel. For inside, I might use cut crystal. Add peeled and seeded cucumbers cut into a similar shape. Add some chunks of bell pepper, some rings or triangles of red onion, and a generous bunch of (preferably pitted) Kalamata olives. Sprinkle with oregano (chopped fresh if you can get it) and toss lightly to mix everything well without bruising. Top it all off with generous sized chunks of good feta cheese, or you can cube it or cut into thick slices to lay on top or around the sides. Drizzle with some fragrant extra virgin olive oil and serve. For those who want some acid with their olive oil, I set out a nice vinegar to spoon over it after plating, as well as a small dish of lemon wedges. It's colorful, it's healthy, and with my friends it's always a hit! Oh, and since feta cheese is fairly salty, I don't salt my salad while making it, but salt is always available at the table.

                2 Replies
                1. re: Caroline1

                  Sounds delicious, Caroline1. We had a similar salad frequently in Egypt. Actually when Egyptians said salad, this was usually what they meant!

                  1. re: roxlet

                    It's ubiquitous in rhat part of the world. The thing I love anout it is, Look, Ma! NO wilting lettuce! It also keeps well should I ever be fortunate enough to have leftovers. If i'm serving lamb, I usually toss in some chopped mint instead of the oregano. Or use both.

                2. I make Ina Garten's Roasted Vegetable, Orzo, Feta Salad as an alternative side at cookouts.
                  It gets rave reviews.