Need a good side dish recipe

We make a balsamic bleu cheese potato salad that is to die for!

http://www.myrecipes.com/recipe/big-daddys-grilled-blue-cheese-and-bacon-potato-salad-10000001981680/

Corn and Black Bean Salad
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup cooked edamame or diced avocado
3 tablespoons chopped cilantro
1 lime, juiced
Salt and pepper to taste

Toss ingredients in a bowl and enjoy!

I love to bring along rice salad with red pepper and peas.
Roast onions, later add rice. deglace with little white wine, add peppers and peas and pour double amount of bouillon or water.

Cool the rice and add salad sauce to it.

But it's no good for healthy eaters with moderate or low carb intake :-)

Tomatoes with fresh basil and mozzarella cheese

crab salad stuffed cherry tomatoes

stuffed mushrooms

cheese, meat and cracker tray

cut up fruit with something sweet to dip it into

spinach dip and bread

Pumpkin and Rosemary Savoury Muffins (157 calories each)

Ingredients
• 60ml/2fl oz vegetable oil, plus extra for greasing
• 180g/6½oz self-raising flour
• 130g/4½oz wholemeal flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• pinch salt
• 3 fresh rosemary sprigs, finely chopped
• 2 free-range eggs, lightly beaten
• 100ml/4fl oz plain yoghurt
• 275ml/10fl oz milk
• 1 tbsp honey
• 240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes - I have also used Butternut aquash
• handful pumpkin seeds
Preparation method
1. Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
2. Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)
3. Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.
4. Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture.
5. Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
6. Serve and eat at any time of the day.
Top recipe tip
Be careful not to over-work the muffin mixture which will produce a heavy texture.

love these ideas. i second the corn and black bean salsa one, that would have been my number one suggestion. Also a mixed salad or italian style salad. fruit salsa-mandarin oranges, strawberries, kiwi, peaches, crushed pineapples drained, mix together and eat with cinnamon sugar pita chips or graham crackers. Easy, and if you have a farmers market near by not that expensive.

Roast garlic and broccoli. When done, top with just a little bit of velveeta. To DIE for. Just a little salt and pepper and it is AWESOME! And BTW, I HATE broccoli!

Well it's more of a sweet side than a savory side, but it's a huge hit at our house.

Pineapple Marshmallow Salad

1 can crushed pineapple (the standard sized can, not sure how many oz)
1 bag mini marshmallows
1 container cool whip (can use low or non fat)

Combine marshmallows and pineapple (juice and all) in a large bowl. Refridgerate overnight. Mix in cool whip, then serve. Easy!

Or you could make any flavor jello, refridgerate til set, then use your hand mixer to combine it with cool whip. Stir in some fresh fruit if desired. Makes this awesome fruity fluffy thing.

I love making pesto salad and it's a huge hit! For 50 people I would double the usual recipe (I doubled it for you below!)

2 pounds of pasta (whatever kind you want, I like to use bow-tie)
1 small jar pesto
1 container baby tomatos cut in half
1 ball of fresh mozzarella cut into cubes
2 tbsp olive oil

Cook pasta and cool. Mix everything together with a little bit of olive oil and enjoy!