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I hope you’ve enjoyed the color theme at A Readable Feast, and that it gave you some ideas of introducing color into reading and cooking. And now let’s tackle the color black.

Black beans are a terrific source of fiber and are loaded with antioxidants. There is little difference in the nutritional value of canned black beans and those you cook yourself from dried beans, so go for the convenience of canned when making recipes like these:

Mango-Black Bean Salad
Serves: 4
15 minutes prep and cook time

Ingredients:

1. 2 medium cans black beans
2. 4 mangoes, peeled and diced
3. 2 cups cooked corn kernels (from cob or frozen)
4. 1 cup minced parsley or cilantro
5. 1 cup chopped scallions
6. 2 red peppers, diced
7. 1 cup olive oil
8. 1/2 cup balsamic or wine vinegar

Directions:

1. Open cans, drain beans, mix with vegetables.
2. Combine oil and vinegar. Mix all together.
3. Can be served with warmed tortillas.

Options: Add diced tomatoes when they’re in season. Pineapple, if you’re in the mood.

Other Kid Friendly Black Bean Recipes:

• Beef and Black Bean Chili with Cornbread
• Black Bean Soup
• Mexican Tortillas with Black Beans and Salsa Fresca
• Black Bean Pie
• Black Beans with Sweet Potatoes and/or Butternut Squash on Wild Rice

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