These quick barbecue side dishes will have you spending less time in the kitchen and more time in the backyard with your guests.
Thaw and drain excess water from one package of frozen corn. Drain and rinse one can of black beans. Chop one small red onion, dice one small tomato. Chop 1/2 cup cilantro leaves. In a large bowl, whisk together two tablespoons of apple cider vinegar, one tablespoon of olive oil, one tablespoon of lime juice and salt and pepper (to taste). Add corn, beans, onion, tomato and cilantro. Toss until completely coated with dressing. Cover and refrigerate for at least two hours before serving.
Cook your favorite pasta according to the package directions. In the last two minutes of cooking time, add one box of frozen peas and one box or frozen corn to the boiling water. Drain and rinse with cold water. Set aside until well drained. Meanwhile, dice two celery sticks, one small red onion, and one medium carrot. Whisk together one cup of barbecue sauce with two tablespoons of lime juice. In a large bowl, combine the pasta, peas corn and chopped veggies with one cup of sour cream. Toss to coat. Stir in the barbecue lime mixture. Stir in one cup of shredded cheddar cheese. Cover and chill for at least two hours before serving.
Fry three slices of bacon. Reserve grease in pan, but drain bacons slices on paper towel lined plate and chop. Sautee one small chopped onion in the bacon pan. Pour one 28 ounce can of pork and beans or vegetarian beans into a casserole baking dish. Stir in the chopped bacon, sautéed onion, ¼ cup ketchup, ¼ cup brown sugar, ½ teaspoon of dry mustard and ¼ cup of pure maple syrup. Mix well and bake in a 350 degree oven for approximately one hour.
In a large bowl mix together one 15 ounce can of whole kernel corn, one 15 ounce can of creamed corn, one cup of sour cream, one eight ounce package of corn muffin mix and one stick of melted butter. Pour mixture into casserole baking dish and bake at 350 degrees for 45 minutes.
In a large bowl mix together one envelope of Ranch dressing mix, 16 ounces of sour cream and two tablespoons of your favorite barbecue sauce. Cover and chill for at least 30 minutes. Serve with your favorite dipping veggies.
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