One of my favorite things about summer is the fresh, seasonal produce that fills my local grocery stores and farmers markets. There’s something about biting into a freshly picked cob of sweet corn or munching on a handful of summer berries that can’t be replicated by out-of-season produce. This makes summer the perfect time to include fresh fruits and healthy summer vegetables in side dishes.

That’s why I’ve gathered together a few of my favorite summer side dishes that highlight the fresh flavors of summer.

 8 Healthy Summer Side Dishes

Confetti Corn

Sometimes you want the taste of fresh sweet corn without having to worry about the cob. Ina over at Barefoot Contessa has come up with the perfect solution — confetti corn! Confetti corn is a brightly flavored mixture of crisp orange and red peppers, fresh red onion, and sweet corn cut away from the cob. All of these vegetables can be sourced fresh from the store or your own backyard if you planted them in your garden.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients: Olive oil, salt and pepper, corn sliced off the cob, diced bell peppers and onions, butter, and some fresh herbs like basil, parsley and chives.

Broccoli Salad

Broccoli salad is a popular summer salad, but it can get a little unhealthy when you add in a ton of cheese and mayonnaise. Instead, give my favorite lightened-up broccoli salad with nuts and seeds that is high in nutrients and doesn’t skimp on flavor. The broccoli shines with a bright vinegar-based dressing in this healthy summer side dish. The addition of fresh citrus flavors brightens the salad while the bacon adds a savory element, and the toasted nuts bring a delightful crunch.

Prep Time: 20 minutes

Cook Time:  Can serve immediately or store in an airtight container in the fridge for up to 5 days.

Ingredients:  pumpkin seeds, sunflower seeds, cup sliced almonds, diced red onion, dried cranberries, chopped fresh parsley, 8 slices bacon, cooked and crumbled, chopped broccoli florets, olive oil, champagne vinegar, lemon juice, honey, garlic, salt and pepper.

Potato Salad

Like broccoli salad, potato salad is a favorite summer side dish recipe at barbeques and potlucks, but also like broccoli salad, a classic potato salad tends to be high in fat. Breana over at Eating Well uses yogurt to replace some of the mayo in her potato salad recipe while also adding in colorful summer vegetables like red peppers and green peas. By keeping the skin on your potatoes — after washing them well — you also get some added fiber and nutrients making this lighter version of a classic potato salad a healthy summer side dish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients: Frozen peas, bell peppers, potatoes, low-fat plain yogurt, mayonnaise, salt and pepper, curry powder, Dijon mustard, and onion.

Cucumber and Tomato Greek Salad

If you’re a fan of Greek side dishes, you’ve got to check out this easy cucumber and tomato Greek salad. This cucumber salad uses fresh tomatoes and crisp red onion along with a few spices to make a simple, Greek side dish that’s low on preparation and high in nutrition. Since you simply chop, mix, and go this salad can be whipped up in under five minutes.

Prep Time: 5 minutes

Cook Time: No need to cook!

Ingredients: Cucumber, fresh tomatoes, red onions, kalamata olives, feta, salt and pepper, Greek oregano, and a blend of olive oil or red wine vinegar as a dressing.

Corn and Pasta Salad with Homemade Ranch Dressing

If there’s one thing I could eat all summer long it would be pasta salads. There are so many ways to make a nutritious pasta salad using fresh summer vegetables and some simple spices and dressings. This summer salad recipe from the Food Network kitchens is loaded with summer vegetables like arugula, fresh tomatoes, red onion, and sweet corn. The best part is, the creamy ranch dressing is made with low-fat sour cream and buttermilk making it delicious but also healthy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients:  Arugula, reduced-fat sour cream, buttermilk, sweet corn kernels, red onion, grape tomatoes, gemelli pasta, garlic, salt and pepper, scallions, cider vinegar, and bacon.

Vibrant Black-Eyed Peas Salad

Bean salads are a delicious and versatile summer side dish that can be served cold to help cool you down on warm summer days. This black-eyed peas salad from Taste of Home showcases fresh tomatoes, protein-packed black-eyed peas, colorful yellow, orange and red peppers alongside fresh herbs like basil and oregano. There’s no cooking needed and the whole recipe can be prepared in roughly five minutes (although you’ll probably want to let it sit in the fridge for a few hours to cool).

Prep Time: 5 minutes

Cook Time: No cooking needed!

Ingredients: Bell peppers, red onion, tomatoes, a can of black-eyed peas, celery, basil, oregano, salt and pepper, balsamic vinegar, olive oil, and stone-ground mustard.

Refrigerator Dill Pickles

All you pickle lovers out there know that pickles can definitely be counted as a side dish — or a snack, or burger topping, or eaten whenever you want that dill-icious taste. One Lovely Life has come up with a super simple dill pickle recipe that you can make in your fridge, with no water bath canning required. Using fresh cucumbers — you can use mini, dill, Persian, or English — and fresh dill fronds you can make crunchy dill pickles in only two to three days!

Prep Time: 25 minutes

Cook Time: In this case, the cooking is refrigeration. Pickles should be left in the fridge for 24-48 hours.

Ingredients: Cucumbers, fresh dill, garlic cloves, peppercorns, red pepper flakes, white or cider vinegar, salt and warm water.

*Note: Homemade refrigerator pickles will stay fresh and safe to eat in the fridge for three to four weeks.

Summer Quinoa Crunch Salad

I showed you a pasta salad, now it’s time to share one of my favorite Italian pasta salads. This salad showcases fresh summer vegetables like cherry tomatoes and cucumbers with crunchy toasted slivered almonds and filling, fiber-rich chickpeas. You can use your favorite dressing or you can make the bright, zesty one I include in their post.  I recommend making the salad because you can serve immediately or store it in the fridge overnight to enjoy as leftovers through the week.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients: You’ll need quinoa, chickpeas, cucumber, green onions, cherry tomatoes, slivered almonds, vinaigrette dressing.

In Conclusion…

Summer is the perfect time to make use of fresh vegetables in your side dishes and meals. What’s your favorite summer side dish? Let me know in the comments below!