Kid-friendly summer dishes

Summertime means spending more time together as a family, dining al fresco and enjoying the flavors of the season. This summer, try a new twist on traditional outdoor recipes that your kids will love, like the Asian-inspired chicken skewers developed by Connie Guttersen, nutrition instructor at the Culinary Institute of America, author of "The Sonoma Diet" and mom. Connie developed three recipes that will please everyone in the family, even the pickiest eater.

Guttersen's recipes are a tasty and healthy substitution to traditional potato and macaroni salads, which tend to be loaded with mayonnaise. Her recipes include a variety of vegetables, such as black and Great Northern beans, to help moms get more veggies on their families' plates.

"What most moms don't realize is that beans are a vegetable and an easy ingredient to include in warm-weather dishes. It's as simple as adding black beans to guacamole or cannellini beans into pastas," Guttersen said.

• Black Bean Guacamole

Guacamole is a staple for summer gatherings. Try adding black beans for protein and fiber.

Serves: Seven to nine

Preparation time: 20 minutes

5 avocados, diced

3 scallions, chopped

2 limes, juiced

1⁄2 cup chopped tomatoes

1 tablespoon chopped cilantro

1 can (15 ounces) Bush's Black Beans, drained and rinsed

Salt and black pepper, to taste

Assorted dippers such as toasted whole wheat pita bread triangles or multi-grain tortilla chips

Procedure

1. Place avocados, scallions and lime juice into a large bowl.

2. Mash avocados to a coarse puree.

3. Stir in tomatoes, cilantro and beans.

4. Season with salt and pepper. Serve immediately with assorted dippers.

• Asian Satay Skewers with Black Bean Sauce

Kids love chicken dippers. Try Guttersen's take with grilled chicken skewers covered in a delicious Asian-flavored black and Great Northern bean sauce.

Serves: Six to eight

Preparation time: 1 hour; cooking time: 10 minutes

For satays:

1 pound boneless, skinless, chicken breasts cut in 1⁄2-inch by 2-inch strips

1 cup low-sodium teriyaki sauce

1 tablespoon minced ginger

1 tablespoon minced garlic

1 teaspoon sesame oil

1 pack wooden skewers, 6-inch long

Salt and black pepper, to taste

For sauce:

1⁄2 can (15 ounces) Bush's Black Beans, drained and rinsed

1⁄2 can (15.8 ounces) Bush's Great Northern Beans, drained and rinsed

1 cup frozen shelled soybeans, thawed and ready to eat

1⁄2 cup chopped green onions

1 tablespoon chopped fine ginger

2 tablespoons chopped cilantro

2 tablespoons sugar

2 tablespoons lime juice

1⁄4 cup low-sodium soy sauce

1 teaspoon chopped fine garlic

2 teaspoons sesame oil

Procedure

1. Season chicken with salt and pepper. Combine teriyaki sauce, ginger, garlic and sesame oil in a medium bowl.

2. Toss the marinade with the chicken. Let marinate for 45 minutes. Weave meat onto skewers. Discard marinade.

3. Preheat the grill to medium hot. Place satays on the grill and cook until chicken is done.

4. Combine beans, soybeans, green onions, ginger and cilantro into a medium bowl. Mix well.

5. In a small bowl, combine sugar, lime juice and soy sauce.

6. Mix until the sugar dissolves. Add garlic and sesame oil. Let sit for five minutes.

7. Add soy sauce mixture to the beans, gently toss to coat.

8. Serve the satays with bean salad. Drizzle some of the liquid from the salad on top of the satays.

• Olive This Bean Pasta Salad

Replace a traditional pasta salad with a lighter version. Make this pasta salad with cannellini beans, roasted red peppers and creamy feta.

Serves: Six to eight

Preparation time: 20 minutes

1 cup cooked spiral pasta

1 cup seeded and chopped tomatoes

1 clove garlic, chopped

1 cup cucumber cut in 1⁄2 lengthwise, then 1⁄4-inch wide pieces

1⁄2 cup chopped roasted red pepper

1 jar (6 ounces) marinated artichoke hearts, drained, quartered

2 tablespoons canned black olives, chopped

1 can (15.5 ounces) Bush's Cannellini Beans, drained and rinsed

1 lemon, juiced

3 tablespoons extra virgin olive oil

1⁄4 cup crumbled feta cheese

Salt and black pepper, to taste

Procedure

1. In a large bowl, combine tomatoes, garlic, cucumbers, red peppers, artichokes, olives and cooked pasta.

2. Add beans and gently mix.

3. Add lemon juice and olive oil. Adjust seasoning with salt and pepper. (If time permits, let sit for 1 hour.)

4. Sprinkle with feta cheese.

For additional summer bean recipes, visit www.VegetableWithMore.com.