The season for easy grilling get-togethers and breezy weeknight dinners is here. And, no matter what you’re serving up, you’re going to need a few summery sides to round out your meal. Luckily, we’ve got plenty of ideas. Having friends over for burgers and hot dogs? Try coleslaw or a classic cookout salad. Cooking grilled chicken (or another mouthwatering main) for a family dinner? Throw some corn on the grill. The options are near endless. If you’re having a tough time choosing (because there are so many good options!), we recommend starting with this refreshing salad. It’s loaded with juicy tomatoes and seedless Kirby cucumbers (which have a thin skin that you don’t need to peel) so the finished dish is as eye-catching as it is delicious.

Pan-roasted corn is the star of this zesty pasta salad that’s perfect for picnics, cookouts or anytime you need a side that doubles as a vegetarian main. We took inspiration from the Mexican street-food favorite esquites: roasted corn kernels dressed with mayonnaise and sprinkled with Cotija cheese and lime juice. We added sour cream to make a creamy dressing for our salad and opted for twirly cavatappi pasta to make the whole dish come together perfectly on your fork. The recipe calls for a generous amount of minced jalapeño; leave the seeds in for a refreshing amount of heat, or scrape them out for milder dish with just a hint of spice.

Shiitake mushrooms are the secret ingredient in these vegan baked beans — even meat lovers won’t miss the bacon! The best part is the beans require no soaking, just a slow cook in the oven until tender, sweet and spicy.

Trisha packs a ton of flavors and textures into this one salad. Coating the broccoli in a mayonnaise-vinegar mixture allows the diced bacon, onion, raisins and sunflower seeds to adhere, so you get a bit of salt, crunch and sweetness in every bite.