It’s time to ready, aim and fire up those grills, y’all.
The Fourth of July is, by far, the most popular day of the year for Americans to do their cooking outdoors. According to the Hearth, Patio & Barbecue Association, 54% of grill owners plan to brave the flames on July Fourth.
All those hot dogs, burgers, briskets and ribs are sure to be the star of the show, but it takes more than meat to make a barbecue spread a success. Whether it’s as simple as tossing a few ears of corn over the coals, simmering a pot of campfire beans or whipping up a quick salad or slaw, satisfying side dishes are crucial to any cookout – especially this year, with beef prices continuing to climb.
This week, we’re here to give you some easy and memorable options to step up your side game. All of these dishes are a breeze to prepare, particularly if you’re busy nursing a 12-hour cook on the smoker. Some of the dishes have grilled components, making them a breeze to prepare alongside your main courses.
We have a trio of saladish options that can all be made with the same dressing, yet remain distinct in their flavors. Grilled romaine lettuce gets punched up with Parmesan and blue cheese on one plate, while quinoa and fresh veggies provides a wholesome alternative to bulky sides such as potato salad. If you have fresh green beans in the garden, we have a solution for those inspired by one of San Antonio’s top barbecue joints.
PIT PERFECTION: Mike Sutter’s Top 10 Barbecue in San Antonio
And it wouldn’t be a backyard party without a pot of beans. This year, try swapping out the usual sweet-and-sticky baked beans for our Zesty Black-Eyed Peas, which marries those nutritious legumes with a medley of vegetables, spices and just a hint of (optional) bacon. You don’t have to tell anyone it’s a relatively healthy change from the norm.
Whatever you have on the table, we wish you and yours a happy Fourth of July. Now go light up some sparklers and get to cooking.
Agave-Lime Vinaigrette
Let’s start out simple. You can use this versatile dressing on just about any summery salad or other vegetable dish – including three of the following recipes – to lend a taste of South Texas to the plate.
1/2 cup olive oil
Juice and zest of 4 limes
2 cloves garlic, minced
1-2 tablespoons agave syrup
1/2 teaspoon flaky sea salt
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
Instructions: Place all the ingredients in a sealable jar and shake until emulsified. Keeps for 1 week in the refrigerator.
Makes about 1 cup
Recipe by Taste Team writer Paul Stephen
Mexican Quinoa Salad
This hearty (and healthy – shhh, don’t tell) side provides a burst of flavor and hint of smoke in a dish that feels right at home next to the grill, but also happens to be vegan.
2 ears of corn, husks and silks removed
1 teaspoon olive oil
1 1/2 cups quinoa, any color, rinsed and drained
1 (10-ounce) package grape or cherry tomatoes, halved
1 red bell pepper, diced
1 red onion, diced
1 (14-ounce) can black beans, rinsed and drained
1 bunch cilantro, chopped
1/2 cup Agave-Lime Vinaigrette (see above recipe) or dressing of choice
1/4 cup toasted pumpkin seeds
Instructions: Heat a grill to high and lightly oil the grates. Blanch the ears of corn in a large saucepan of boiling water for 1 minute and drain. Lightly coat the corn in olive oil and place on the grill, rotating until lightly charred, about 10 minutes. Set aside to cool then slice the kernels off of the cob.
Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the quinoa, return to a boil, then reduce heat to low and simmer for 15-20 minutes until all the moisture has been absorbed. Remove the pan from the heat and keep covered.
Gently combine all of the ingredients except the cilantro, pumpkin seeds and vinaigrette in a large mixing bowl. Pour the dressing over the salad, add the cilantro and gently toss. Sprinkle the pumpkin seeds on top. Serve at room temperature.
Makes 6 servings
Adapted from “The Backyard BBQ Bible” by Oscar Smith
BURGER BLISS: Mike Sutter’s Top 10 Burgers in San Antonio for 2024
Green Beans Almondine with Tomatoes
This is NOT the recipe for the green bean salad James Beard Award-nominated pitmaster Andrew Samia serves at his outstanding South BBQ & Kitchen, but it is most definitely inspired by that fresh, vegetal offering. In addition to tasting light and refreshing, it adds a welcome burst of verdant color to any barbecue spread.
1 pound green beans, washed and trimmed
1 (10-ounce) package grape or cherry tomatoes, halved
Salt and pepper, to taste
1/4 cup Agave-Lime Vinaigrette (see above recipe) or dressing of choice
1/4 cup slivered almonds, toasted
1/4 cup grated Cotija cheese
Instructions: In a large pot of boiling water, blanch the beans until they turn a bright green and are just starting to get tender, 2-3 minutes. Immediately drain the beans and place them in an ice bath to chill. Once cooled, remove the beans from the ice bath and place on a kitchen towel to dry.
Combine the beans, tomatoes in a mixing bowl and season with salt and pepper to taste. Add the dressing and toss to coat. Transfer the bean mixture to a serving bowl and sprinkle the almonds and Cotija cheese on top.
Makes 4-6 servings
Recipe by Taste Team writer Paul Stephen
Blue Cheese and Bacon Grilled Romaine Lettuce
Father-and-son competition barbecue cooks Joey and Ty Machado of the Seguin-based team Guadalupe BBQ Co. contributed their version of a grilled romaine salad to the 2019 cookbook “Operation BBQ” featuring recipes from teams who volunteer via smoke and meat to disaster relief efforts around the country. Their recipe uses a balsamic vinegar-based vinaigrette, but you can easily swap in our Agave-Lime Vinaigrette for this dish as well.
1/2 cup plus 3 tablespoons olive oil, divided use
1/2 cup balsamic vinegar
1 clove garlic, minced
1 teaspoon ground mustard
Salt and ground black pepper
2 heads romaine lettuce, split lengthwise with loose outer leaves removed
2 tablespoons garlic powder
1/2 cup grated or shaved Parmesan cheese
1/2 cup blue cheese crumbles
1 cup cooked and crumbled bacon
Instructions: Set up a grill for direct cooking and bring the temperature to 400-550 degrees.
To make the dressing, combine the vinegar, oil, minced garlic, mustard and salt and pepper to taste. This will make a large batch of dressing with plenty left over.
When the grill grate is hot, brush it with olive oil. Season the romaine halves with salt and pepper to taste and sprinkle on the garlic powder. Place the romaine on the grate and cook for 1-2 minutes on both sides, watching for grill marks and a slight wilt.
Remove the lettuce from the grill and place on a serving plate. Sprinkle the romaine with the Parmesan and blue cheeses and bacon bits, then drizzle with the dressing.
Makes 4 servings
From “Operation BBQ” by Stan Hays
BOOM!: How to celebrate July Fourth at Woodlawn Lake Park
Zesty Black-Eyed Peas
If you’ve ever been let down by an insipid scoop of black-eyed peas that tasted like they were served straight for a can, this recipe is a cure for your woes. Our version includes a little bacon for an extra savory punch, but you can easily skip that to make this as a vegan-friendly side option with substance. Take the time to give your peas a good, long soak. They’ll cook quicker and retain a better texture than anything you can find in a can.
1 pound dried black-eyed peas, picked over, soaked in cold water overnight, drained and rinsed
2 tablespoons olive oil
2 strips of bacon, diced (optional)
2 bay leaves
1 large onion, diced
2-4 stalks celery, diced (about 1 cup)
1 large carrot, peeled and diced
1 cup bell peppers of any color, diced
2 jalapeño chiles, seeded and diced
1 teaspoon dried thyme
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
2 Roma tomatoes, cored and diced
1 (10-ounce) can diced tomatoes and green chiles, such as Ro-Tel
Salt and pepper, to taste
Instructions: Heat the oil in a large saucepan or Dutch oven over medium-high heat. If using, add the bacon and lightly brown. Add the bay leaves and cook until they begin to simmer. Add the onion, celery, carrots, bell peppers and jalapeños and saute until softened, about 10-12 minutes. Add the thyme, oregano, cumin and Roma tomatoes and saute until the tomatoes start to break down, about 5 more minutes.
Add the canned tomatoes and black-eyed peas. Add enough water to cover the contents of the pot by about 1 inch and stir to combine. Bring the pot to a boil, reduce heat to low and cover, with the lid tilted to allow steam to escape. Stir the beans every 10-15 minutes until tender and the liquid has reduced to a thin sauce, 45 minutes to 1 hour. If necessary, add additional water to prevent scorching.
Makes 8 servings
Recipe by Taste Team writer Paul Stephen
