3 Tasty and Healthy Side Dishes You Can Take to Your Memorial Day Cookout

The grill usually takes center stage on Memorial Day weekend, but we all know everyone flocks to the chips and dip, fruit and pasta salads before the hot dogs and hamburgers are ready.  With surprise ingredients and fun twists on your favorite cookout classics, we’ve got your next barbecue covered!

1. Five-Spice Baked Beans

Ingredients
3 tablespoons canola oil
1 large onion, finely chopped
4 slices bacon, chopped, (optional)
3 (15 oz.) cans low-sodium navy or great northern beans, rinsed
1 1/2 cup water
3/4 cup ketchup
1/3 cup honey
1 tablespoon rice vinegar
1 teaspoon Chinese five-spice powder
1/2 teaspoon salt
1/2 teaspoon ground pepper

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion and bacon, if using; cook, stirring occasionally, until browned, 6 to 10 minutes.
2. Add beans, water, ketchup, honey, vinegar, five-spice powder, salt and pepper. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the beans are very tender and the liquid has thickened, about 30 minutes.

Make-ahead Tip: Refrigerate for up to 3 days

This recipe serves 10 and has approximately 198 calories per serving.

2. Garden Pasta Salad

Ingredients
2 cups whole-wheat rotini, (6 oz.)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar, or lemon juice
1 clove garlic, minced
1/8 teaspoon salt
1 cup cherry or grape tomatoes, halved
Freshly ground pepper, to taste
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots, (2-4 carrots)
1/2 cup chopped, pitted Kalamata olives
1/2 cup chopped scallions (4 scallions)
1/3 cup slivered fresh basil

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold, running water.
2. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Make-ahead Tip: Cover and refrigerate for up to 1 day

This recipe serves 6 and has approximately 217 calories per serving.

Southern Dill Potato Salad

Ingredients
10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
1/2 white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
Salt and black pepper to taste
1 tablespoon dried dill weed

Directions

1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
2. In a bowl stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed
3. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

 This recipe serves 8 and has approximately 279 calories per serving.

These delicious yet nutritious side dishes will have your friends and family members coming back for seconds!