Here is everything you gotta complement your Independence Day menu.

Watermelon Salad With Pickled Rind

Nothing’s more summery thanwatermelon.

Its sweet, tart, and balanced with a creamy yogurt-based spread and pistachio topping.

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Photo:Greg DuPree

Sweet and Tangy Baked Beans

Is it even a July 4th party without baked beans?

Serve with sliced veggies or pita crackers, and stand back as guests acknowledge the hit of the party.

Think of these as Lunchables on a stick.

Watermelon Salad with Pickled Rind

Victor Protasio

Elote Jalapeno Poppers

Victor Protasio

These tasty bites work great as an appetizer or a side.

The recipe elevates the classic popper with a filling that features the taste ofeloteMexican street cornand gut-friendly Greek yogurt.

Cook them in the oven for around 20 minutes or in an Instant Pot for just 10 minutes.

Sweet & Tangy Baked Beans

Greg DuPree

It requires only four ingredients, comes together in minutes, and finishes with a drizzle of balsamic dressing.

Top with almonds, oil, and black pepper, and serve at room temperature.

Serve as a colorful fruit salad or a healthy, wholesome dessert.

Tomato Feta Dip

Victor Protasio

Tuna and White Bean Salad

Tuna salad, anyone?

Thisprotein-packed dishtakes on a summertime classic.

Spicy Street Corn Salad

How do you improve on corn?

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VICTOR PROTASIO

Borrow ingredients from Mexican street cornakaelotelike mayo, lime, chili powder, and Cotija cheese.

Cornbread Panzanella

Panzanellais an Italian term for a salad made from bread, tomatoes, and veggies.

Make it ahead up to 24 hours early soyoucan enjoy the holiday, too!

Elote Jalapeño Poppers

Victor Protasio

A gingery dressing that makes use of the sauerkraut liquid helps you pull this together in just 5 minutes.

These are good enough to serve at the Magnolia Table, Jojo’s restaurant in Waco, Texas.

verify there is plenty of lemonade or thirst-quenching adult beverages nearby.

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Getty Images

Corn Salad With Feta and Walnuts

This salad features one of summers favorite veggies.

Either way, combine those kernels with jalapenos, lime juice, oil, and walnuts,.

Refrigerate for up to 24 hours and sprinkle with feta before serving.

Grilled flatbread with asparagus, burrata, and bacon

Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall

Summer Squash With Scallions, Chile, and Parsley Recipe

Greg DuPree

BBQ Potato Salad Recipe

Jennifer Causey

Nectarine-and-Burrata Salad

GREG DUPREE

Summer Fruit Ambrosia Recipe

Jennifer Causey

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Jennifer Causey

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Spicy Street Corn Salad in a serving dish with a spoon.

Jen Causey

Cornbread Panzanella

Greg DuPree

Orzo Tomato Salad Recipe

Jennifer Causey

Spring Pasta Salad Recipe

Caitlin Bensel

Spaghetti Salad With Avocado and Basil

Victor Protasio

Broccoli Slaw Recipe

Andrew Purcell

Carrot-Apple Slaw Recipe

Antonis Achilleos

Pickle Relish Corn Muffins

Caitlin Bensel

Joanna Gaines’s JoJo’s Biscuits

Amy Neunsinger

Spicy Deviled Eggs

Philip Friedman; Styling by Colleen Riley

Corn Salad With Feta and Walnuts

Christopher Baker

Kimchi-Potato-Salad

Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart

Loaded-Potato-Salad

Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart