Kids can make this yummy healthy bean dip for a party or to take to the beach. Kids can cook organic black beans from scratch by soaking ½ cup beans overnight, rinse well the next morning, return to the pot with new water, and bring to a boil. Strain and rinse the beans again to make them easy to digest. Add 1½ cup water, bring to a boil and simmer for 40 minutes. Strain beans and add ¼ cup organic basil tomato pasta sauce. Remove husks, wash, and break in half one fresh organic corn on the cob. Remove the seeds and core and mince one tiny chili pepper. Chop 1/8 cup of organic red onion and mince one organic garlic clove. Steam the corn, onion, garlic, and chili pepper, cut the corn from the cob and add the veggies to the cooked black beans. Cut small with scissors 3 fresh from the garden basil leaves and 2 sprigs of cilantro and stir into the beans. This vegan dip is delicious hot or cold with organic white corn chips or in an organic whole wheat tortilla.