Cool down with these healthy summer side dishes

As the weather outside heats up, it’s time to put the mashed potato recipe on the shelf for a few months and add some cool, light, healthy sides to your summer kitchen repertoire. These recipes are best enjoyed on a warm evening during a gorgeous orange sunset—preferably outdoors on a patio, accompanied by a frosty beverage. Best of all, since these are all cold sides, you can prep ahead of time and serve straight from the fridge—no cooking time required. Bon Appétit!

Ingredients:

1 pound green beans

1 cup crumbled feta cheese

1 cup cherry tomatoes, quartered

1/2 cup slivered almonds

1 medium red onion, chopped

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh basil, minced

1 clove fresh garlic, minced

1. Cook the green beans in a pot of salted boiling water for 1 to 2 minutes, then shock the beans in an ice bath. Pat dry with paper towels.

2. Toast the almonds in a pan on medium-high heat, 2 to 3 minutes.

3. Combine the beans, almonds, feta, tomatoes and onion in a bowl. Season with salt and pepper.

4. Make the dressing. Whisk together the the olive oil, vinegar, and basil until combined, seasoning with salt and pepper. Dress the vegetables and chill in the refrigerator for one hour before serving.

Ingredients:

6-8 ears of corn, husked

2 large tomatoes, chopped

1 large red onion, chopped

1 jalapeno pepper

1 bunch fresh cilantro, minced

1 can black beans (optional)

1 lime, juiced

1. Fire up the grill on high and cook the corn until it turns brown, turning the ears periodically so they cook evenly. Slice the kernels from each ear of corn using a knife. Grill the jalapeno as well until the skin becomes to blistered and brown. Mince and immediately wash your hands!

2. Combine the corn and jalapenos with the remaining ingredients in a large bowl. If the salsa seems dry, add a healthy drizzle of olive or avocado oil. This salsa works great with chips or as a topping for grilled meats or fish!

Ingredients:

1 pound arugula greens

1/2 cup crumbled goat cheese

1 cup cherry tomatoes, quartered

1 medium red onion, sliced thinly

Preparation:

Make the vinaigrette. Combine the oil, vinegar and shallot with a whisk, seasoning with salt and pepper. Toss the remaining ingredients with the dressing and serve as soon as possible!