Labor Day weekend BBQ’s are filled with sun, fun and lots of delicious food. Here are some healthy sides to bring to your Labor Day BBQ this weekend! Have a great time celebrating another amazing summer with family and friends! 

 

Mexican Street Corn Salad

Serves 4

 

1 fist full = 1 green, 2 yellow

Ingredients

3 ears corn removed from stalks or 14 oz frozen

2 red bell pepper, small dice

1 small jalapeno pepper, seeded and small dice

3 green onions, sliced

1 handful cilantro, chopped

Juice from 1 lime

2 tablespoons nonfat sour cream

½ teaspoon smoked paprika

½ teaspoon salt

 

Directions

Spray a large nonstick skillet with nonfat cooking oil and heat over medium-high. Add corn and both peppers. Saute 8 minutes until golden brown. Move to a large bowl and add green onions, cilantro, lime juice, sour cream salt, and smoked paprika. Toss well and serve immediately or store in the refrigerator up to 24 hours. Can be served warm or cold.

 

Mediterranean Bean Salad

Serves 4

 

1 fist full = 1 green, 2 yellow

Ingredients

1 15 oz can chickpeas, drained and rinsed

1 red bell pepper, chopped

1 medium English cucumber, chopped

1 cup red onion, thinly sliced

½ cup low-fat crumbled feta 

½ cup low-fat greek vinaigrette

Salt and freshly ground pepper

 

Directions

Place all ingredients in a large bowl and toss with vinaigrette. Add salt and pepper to taste.

 

Lightened Up Coleslaw

Serves 4

 

1 fistfull = 1 green, 1 yellow

Ingredients

3 cups shredded slaw mix (cabbage and carrot)

½ cup nonfat, plain greek yogurt

2 tablespoons white wine vinegar

1/2 tablespoon honey

½ teaspoon celery seed

Salt and pepper

 

Directions

Place cabbage in a large bowl. In a smaller bowl combine the rest of the ingredients. Whisk well and add to the cabbage. Toss until fully combined and chill for at least 2 hours or up to 24 hours. 

 

Watermelon & Tomato Salad

Serves 4

 

1 fistfull = 1 green, 2 yellow

Ingredients

1 tablespoon olive oil

1 tablespoon lemon juice

½ teaspoon salt

½ teaspoon freshly ground pepper

1 shallot, thinly sliced

1 pint grape tomatoes, halved

1 small watermelon, cubed

2 oz feta cheese, crumbled

1 bunch mint leaves, chopped

 

Directions

Mix oil, lemon, salt, and pepper in a small bowl. Place the rest of the ingredients in a large bowl and toss with dressing. Serve immediately or refrigerate up to 4 hours before serving.

 

Grilled Vegetable Salad

Serves 4

 

1 fistfull = 1 green, 1 yellow

Ingredients

2 tablespoons olive oil

2 tablespoons finely chopped shallots

2 garlic cloves, minced

1 tablespoon dijon mustard

2 teaspoons fresh lemon juice

1 tablespoon fresh thyme, chopped

Salt and freshly ground pepper

1 large zucchini, cut into diagonal planks

1 large red onion, cut into ½ inch rings

1 large bell pepper, cut lengthwise

1 portobello mushroom, stemmed and quartered

Salt and freshly ground pepper

 

Directions

Preheat a grill to medium-high.  In a large bowl mix olive oil, shallots, garlic, dijon, lemon juice, thyme, salt, and pepper. Marinate the vegetables for 15 – 30  minutes. Grill on high 5 minutes per side. Place on a serving dish, sprinkle with parsley and serve immediately or refrigerate up to 24 hours. Serve at room temperature.