Cooper,
Sauerkraut Salad holds well.

Just posted this recipe of Lori's for Stacy. Think it may fot your bill too.

Spicy Black Bean Salad

1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
4 teaspoons minced canned chipotle chiles
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 15- to 16-ounce cans black beans, rinsed, drained
1-1/2 cups fresh corn kernels, blanched, or frozen corn kernels, thawed
1-1/2 cups chopped red onion
1-1/2 cups chopped tomatoes (about 3 medium)
1 cup chopped green bell pepper
1 large ripe avocado, halved, pitted, peeled, diced
Tortilla chips

Whisk first 6 ingredient in large bowl to blend. Stir in beans, corn, onion, tomatoes, and bell pepper. Mix in avocado; season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate.) Transfer
salsa to serving bowl. Serve with tortilla chips.

I like middle eastern veggie dishes or salads and they aren't served hot. Try Morrocan carrot salad or stewed tomatoes, tehina, hummous, baba ganoush or even a lebanese potatoe salad which is dressed with lemon, garlic parsley and olive oil rather than mayonaise.

CB, I have a "taco" salad recipe that is a pasta with beans and browned ground beef. I serve it as a side all the time, and no mayo so it can be served at room temp. In fact I like it better that way.

so heck ya...if ya wanna..do it..

Although that Spicy Black Bean Salad sounds amazing..
I need some good sides myself for a potluck BBQ after football practice Tomorrow.. Might just do this one.

Frito Salad is always a winner for me.... Just add the Fritos and dressing when you get there.

Alexa
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Frito Salad

Servings: 11

Ingredients:
1 (10 ounce) package prewashed and cut lettuce
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 red onion, chopped
1 (15 ounce) can pinto beans (or Great Northern), rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Directions:
1. In a large bowl, combine the lettuce, cheese, pinto beans, black beans, onion and tomatoes.
2. Add the corn chips and enough dressing to coat; toss and serve.

I must have marinated veggie salad on the brain....but that's what I would do. Doesn't even have to be reiferated. Just cut up a variety of veggies, onion, celery, tomatoes peppers of all colors, cabbage, broccoli cauliflower, snow pea pods, cuke zuchinni, carrots and dress with a sweetisn vinaigrette dressing....you can also add marinated artichoke hearts, Kalamata olives, grated cheese...or whatever. It's all good.
The dressing I use is 2 T dijon mmustard, 2 T honey, a clove of garlic crushed, 1 tsp dried oregano, 1/4 cup cider vinegar, 1 T balsamic and 1/2 cup EVOO....Whisk and add to veggies.
A marinated cole slaw is good too....or any hot veggie dish. If you pack it well wrapped in newspapers in a cooler ( without ice!) it will stay very hot for a very long time...hours and hours.
Linda C

This is a cabbage slaw with other vegetables in it also. Very good and will hold up for tailgating.

Claremont Salad Recipe
8 servings

2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons of salad oil
1 tablespoon of water
1 teaspoon of salt
1 cucumber (sliced)
1 carrot (sliced)
1 green pepper (sliced)
1 bermuda onion (sliced)
3/4 head of cabbage (shredded)

Shake the sugar, vinegar, salad oil, water, and salt together in a large jar and pour the mixture over the vegetables. Leave the vegetables and mix at room temperature for two (2) hours.

Put it in the refrigerator over night. Will keep several days in the refrigerator.

What about making a big batch of some kind of cold soup maybe a regular gazpacho or I have a recipe for a good watermelon gazpacho too, Just bring some plastic cups and spoons. Here's a great recipe -

RUTHANNA'S COLD CORAL SOUP

3 large cucumbers
1 small onion, sliced
1 cup tomato juice
1 Tbs. tomato paste
1 cup chicken broth
1 quart sour cream
1/ 4 cup dry fino sherry
12 small fresh basil leaves for garnish

Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed.
Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours.
Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Serves 4 to 6.

WE recently had an outdoor salad women's meeting and it near 100 and humid. The most refreshing dishes and popular were the sliced tomato and mozzarella platter and the mixed fresh fruit. Everything else seemed so heavy. There were some really good salads but the taste of some were hard to enjoy in the heat, like the broccoli salad with bacon.

Keeps well at room temp. Tastes great.

Potatoes Fontecchio
5 1/2 lbs red potatoes
8 garlic cloves, minced
1 1/2 cups olive oil, best quality (I use less)
1/4 cup mint, stems removed & leaves finely chopped
2 tablespoons kosher salt
fresh ground pepper

1. Preheat oven to 350 degrees F.
2. Scrub potatoes and prick each one about 6 times with a fork.
3. Place in a shallow roasting pan and roast for 2 hours.
4. When you remove from the oven, cut each potato in half (or in quarters if using the regular size potatoes) and put into a large mixing bowl.
5. Toss the potatoes with the garlic, oil, mint, salt and pepper to taste. Let stand for 30 minutes before serving.

I knew I could count on you all for great ideas! thank you so much. I keep going back and forth reading them, thank goodness I don't have to decide right this minute!
they all look yummy to me, thanks Sue

This one holds well in the heat and is always a hit.

Asian Noodle and Vegetable Salad

2 pkg. Ramen Noodles chicken flavor or rice noodles
1 small zucchini cut in half lengthwise then sliced ¼" thick on diagonal
1 cup of broccoli flowerettes
1 cup julienned carrots
1 cup sliced mushrooms
¼ cup each dice red and yellow sweet peppers
1 cup pea pods
1 cup whole cashews
¼ cup slice scallions, green part only
¼ cup finely minced fresh cilantro

Break Ramen noodles into 4 pieces and cook according to directions. (For rice noodles: Add 1 tbs. vegetable oil and 1 chicken bouillon cube to boiling water, break rice noodles into 2-3" pieces and add to water. Cook 2-3 minutes.) Drain noodles, rinse with cold water until cool and drain on paper towels. Place noodles in shallow serving bowl. Blanch zucchini, pea pods, broccoli, carrots and mushrooms with boiling water about 1 minute. Rinse vegetables in cold water and drain on paper towels. Top noodles with vegetables. Sprinkle salad with cilantro, then peppers, scallions and top with cashews.

Dressing:
Juice of one large lime
¼ cup vegetable
1 tbsp. toasted sesame oil
1 tbs. pickled ginger, minced fine
1 tsp. Garlic, minced fine
1 tsp. Lite soy sauce
1 tsp. Balsamic vinegar
2 Packets of Splenda or 2 tsp. sugar

Mix all ingredients together. Shake well. Pour dressing over salad toss and serve. Or omit cashews and refrigerate 24 hours for flavors to meld. Add the cashews just prior to serving.

This summer I have gotten into sweet potato salad. Parboiled and then baked sweet potatoes, diced red peppers, scallions and a balsamic vinegar, honey and dijon mustard dressing, garnish with cilantro if you like. Can add corn. Can sub lemon or lime juice for the vinegar and leave out mustard. Good with bean dishes, lighter than regular potato salad.

Also good, cukes and sour cream. I think this is mom's recipe--3 cukes, peeled and sliced thin, cup of lowfat sour cream, 3 TBLSP lemon juice and minced chives. Can sub scallions for the chives. Season with salt and pepper to taste. Needs to sit/chill at least an hour. Great alongside sliced garden tomatoes.