Squeezing in Summer Sides; Grilled Potatoes & Corn and Black Bean Salad
Anyone else got the end of summer blues? After a great long weekend, it’s really tough to get back to the grind. Sure, I’m totally gearing up for fall fashion, like Kristin’s tweed jackets from yesterday, but am especially sad to see my favorite foods like berries and watermelon make a graceful exit. So while my bestie is rejoicing at the upcoming season, I’m left feeling a little wistful for all the places on my summer ‘to do’ list I didn’t make it to, and all the berry cobblers I failed to make. Le sigh….
Well it’s not all crying into my spilled milk. This weekend in an effort to get the most out of these final days, we fired up the grill with some hamburgers and two tasty sides that can work for summer BBQs or really just about anything! If you hurry, you might just be able to squeeze them in too!
First up are Grilled Potato Pouches. They are super easy to make and clean-up is a breeze. Better yet, they are way healthier than french fries or a traditional potato salad! You can also use the same method with just about any vegetables you like, just don’t cook them as long or they will get too mushy.
Ingredients: 4-5 potatoes (any kind, I liked the yukons better than the russets I used), 1 red onion chopped, 2 garlic cloves, salt, pepper, olive oil, and any herbs you have around (I used parsley)
Directions: In large bowl, stir sliced potatoes, chopped onion, diced garlic, salt and pepper to preference, minced herbs, and a few tbsp. of olive oil. Divide onto 6 pieces of aluminum foil and fold foil into pouches. Cook 30 -40 min on the unused side of grill so that the heat is indirect. Flip halfway during time. Serve immediately.
Our second summer side dish, Corn and Black Bean Salad, comes from my friend Kate who was joining us. She whipped this bad boy up in no time and it was so refreshing and uber healthy! It’s perfect to take to someone’s BBQ as a side dish when you just don’t know what to bring.
Ingredients: 1 can black beans, 1 bag frozen corn, pint cherry tomatoes, 1/2 diced red onion, 1 avocado diced, 1 lime, salt and pepper.
Directions: In a bowl, place one can drained black beans, frozen corn (the frozen corn is great because it keeps the dish cold on a nice summer day), cherry tomatoes halved, 1/2 diced red onion, sliced avocado. Stir gently. Squeeze the juice of one lime onto salad and toss gently. Salt and pepper to taste.
There you have it. Two great summer crowd pleasers that anyone can make. Here’s to one or two more final weekends with the tastes of summer!