With summer in full swing there are plenty of barbecues on the calendar (including last weekend's Fourth of July festivities!) for which I'm whipping up my go-to sides: creamy pasta salad and Texas two-bean salad. They're cool and crisp on warm summer nights with simple, homey flavors that complement grilled burgers and smoked barbecue fare. The two-bean salad can be serves on its own or with chips, and both can be made ahead of time. While the flavors get better overnight, I've also made them right before a meal with great success. I've brought these dishes to cook outs, picnics and tailgates, and they're reliable crowd pleasers.