Going to a barbecue/cookout (or whatever you call grilling outside where you live) this weekend? I have a perfect side dish recipe that doesn’t require any cooking and takes only a few minutes to put together.

But first, if you live in the U.S., I hope you’ll take a moment — or several — to think about those soldiers, sailors, airmen, Marines and Coast Guardsmen who gave the last full measure of devotion for your freedom. You don’t have to go to Arlington National Cemetery to commemorate Memorial Day, and I know some of you might not know anyone who has served in the military (although you likely have at least one family member who was in WWII, Korea or Vietnam). But it’s still important to take at least a little time and read a news story, listen to a veteran or otherwise learn a little bit more about the men and women who have given their lives for your country. Then, feel free to raise a beer or margarita in their honor and celebrate the beginning of summer.

OK. Now on to the recipe.

As you might imagine, the main ingredient in bean salad is beans. I used four cans of beans for this batch, because I wanted to make a ton. But two cans of beans are plenty for a smaller gathering.

You can make this spicy by adding extra chipotles, but the basic recipe isn’t very spicy. There’s just a bit of smokiness, which makes it a good accompaniment to grilled meat or vegetables. I hope you like it!

Smoky bean salad (serves 6-8, adapted from How to Cook Everything)
1-2 ears corn, or about 1/2 cup frozen fire-roasted corn
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1-2 cloves garlic
1 can black beans
1 can pinto beans (or a total of 4-5 cups cooked beans)
1 red bell pepper (about 1/2 cup chopped)
1 to 2 canned chipotle chiles (and about 1/2 teaspoon of the adobo sauce)
1/4 cup chopped fresh cilantro leaves (optional)

Cut corn off the cob, if using fresh corn. Use the corn raw, or place it in a small skillet over high heat. Allow it to sit for a few seconds, then shake the pan to redistribute the corn. COok until the kernels are browned on at least one side. (If using frozen corn, microwave it and allow to cool).

Stir the olive oil and vinegar together in a measuring cup. Chop up the garlic into very small pieces, then add to the oil and vinegar mixture and stir.

Rinse and drain the beans well, then add to a large bowl along with the corn. Chop the red pepper and add to bowl. Cut the chiptoles into small pieces and add them to the bowl. Add about 1/2 teaspoon of the adobo sauce to the oil and vinegar mixture, and stir again. Add that mixture (the dressing) to the large bowl with the bean mixture in it, and stir to get the beans coated in the dressing.

Rinse the cilantro and cut the leaves into small pieces (it’s easiest if you a bunch of the leaves together, roll them into a cigarette shape and cut that up). Add the pieces to the bowl and stir. Refrigerate until serving.