Side Dishes to bring to a BBQ

Here's the one I'll be bringing: Brown Rice with Cherry Tomatoes, Jalapeño, and Avocado. Bright, light, summery, and (heaven forfend) possibly even a little bit good for you. From .

1 1/2 cups long-grain brown rice
2 teaspoons salt
2 teaspoons vinegar or citrus juice

2 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 garlic cloves, minced
1 teaspoon grated lime zest plus 2 tablespoons juice
1/2 teaspoon ground cumin
Salt and pepper
10 ounces cherry tomatoes, halved
1 avocado, halved, pitted, and cut into 1/2-inch pieces
1 jalapeño chile, stemmed, seeds reserved, and minced
5 scallions, sliced thin
1/4 cup minced fresh cilantro

Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with vinegar or citrus juice and let cool completely, about 15 minutes.

Whisk olive oil, honey, garlic, lime zest and juice, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeño, and dressing; toss to combine. Let stand for 10 minutes.