What is your go-to summer BBQ side? We are making pulled pork (w slaw), burgers and homemade sausage. Thank you!

Cut a watermelon and a pineapple into chunks. Add a mago or two and then soemstarfruit or a couple of kiwis, Next a finely chopped jalapeno, cilantro, freshly ground black pepper, and soemfrsh lime juice and splash of OJ and/or pineapple juice to suit you. Maybe have some sea salt on the side. Many requests for this salad!

I posted this recipe that is filling, inexpensive, can be made-ahead and serves a crowd. Easily doubled, tripled, etc.

http://food52.com/recipes/12650-dill-icious-pickled-cukes-and-spuds-summer-salad

I have been making this bright pea and potato salad and it has been met with great reviews from the pack!

http://food52.com/recipes/22262-new-potato-and-pea-salad-with-mustard-and-mint

I love Farmers Market Potato Salad, a non-mayo-based salad that also include corn, tomatoes, etc. that are roasted early in the day. Fabulous tarragon-based dressing. http://www.myrecipes.com/recipe/farmers-market-potato-salad-10000001988574/

Corn IS wonderful. but here in New York it's not in season yet. I'll be waiting until it's available at the Greenmarket, and then it's time for corn on the cob and my favorite, Maque Choux! http://food52.com/recipes/6300-maque-choux

I love making a Niçoise salad w/o the tuna, then tossing it together with mixed salad greens. It's light, refreshing and nourishing. Makes a lovely entree for any vegetarians who might "Wander by."

Your menu looks amazing! Regarding sides, here are two of my favorite food52 recipes featuring green beans. Highly recommend both of them -- they can each be prepped in advance and served at room temperature.
Three Bean Salad the Bona Fide Way by thirschfeld (http://food52.com/recipes/4767-three-bean-salad-the-bonafide-farm-way)
French Bean Salad with Tarragon and Green Peppercorn by Jennifer Ann (http://food52.com/recipes/4764-french-bean-salad-with-tarragon-and-green-peppercorn)

kale salad also comes to mind. Here's just one:
http://food52.com/recipes/21348-kale-and-anchovy-salad

I'm jumping on the corn bandwagon. I love it slightly sauteed (make sure to use all that corn milk) with a touch of butter and topped with some parsley. Sometimes I'll sautee it with finely chopped onions and jalapeños.

I also recently made a Chew inspired slaw that I loved. It called for shredded cabbage and carrots, scallions, equal parts mayo and greek yogurt (i used 2%, but I think you could use 0% without sacrificing much), lime juice, cumin, honey, and siracha. It was really delicious.

Grapes, fontina cheese diced , cocktail onion, Worcestershire . Little oil . Great summer salad

Here is our favorite corn salad based on one we had in southern France: Chasing Cézanne Carrot and Corn Salad
http://wp.me/p27pPl-xZ

I have one that is like a cross between a fruit salad with sweet potatoes. But here is a great one with fennel and dill http://food52.com/recipes/18244-dill-and-fennel-frond-potato-salad.

Two good green bean salads
http://food52.com/recipes/4765-haricots-verts-a-la-dijonnaise
http://food52.com/recipes/4766-lemony-green-bean-salad-with-feta-red-onion-and-marjoram

My recipe for corn salad with buttermilk dressing is cool, crunchy, and a was a contest winner: http://food52.com/recipes/12928-dilled-crunchy-sweet-corn-salad-with-buttermilk-dressing

Second potato salad and these make-ahead stuffed sweet peppers http://food52.com/recipes/22340-avocado-pesto-stuffed-peppers

Potato salad, black bean confetti, broccoli slaw, and corn bread can be made ahead :)

Beans. Whether it's pork (my favorite animal) or tri tip I really like to prepare pinquito beans (little pinks) in the Santa Maria style. Guilty secret: I actually like Bush's Grillin' Beans out of the can. A little hot sauce and...

Great menu! My hands-down favorite bbq side is lapadia's Jalapeño-Apple Slaw:
http://food52.com/recipes/8746-jalapeno-apple-slaw-with-honey-lime-vinaigrette

I should add - the grill will be maxed out w meat on it. I am hoping for a cold side. As many veggies as Incan cram in to counter the meat feat we'll be serving.