Healthy BBQ Sides

Summer is the season of BBQs! And aren’t they delicious! Looking for a way to lighten them up?

Try a dry rub on your grilled meats instead of slathering them in BBQ sauce. They will be yummy and less messy.

Use a healthier version of the traditionally heavy and fatty BBQ staple Potato Salad this Southwester version is delicious and better for you too!

Ingredients for Southwestern Potato Salad

  • 1 (7-ounce) can of chipotle chiles in adobo sauce
  • 2 pounds small red potatoes
  • Cooking spray
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1/2 cup chopped celery
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can of black beans, rinsed and drained
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup fresh lime juice
  • 3 tablespoons canola oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Remove 1 chipotle chile from a can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use.
  2. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer for 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeño) to potatoes; toss gently.
  4. Combine 2 teaspoons of chopped chipotle chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over the potato mixture, and toss gently. Cover and chill for 1 to 24 hours.

Grill up your veggies – a great base for any vegetable on the grill is tossing them in olive oil, garlic, salt, and pepper. Toss all roasted veggies together and throw in some quinoa salad for a delicious and filling side dish!

Enjoy BBQ season!