Kids can make this festive salsa as a dip for chips for a party or snack. Kids in Mexico have been eating citrusy sweet tomatillos for thousands of years. High in antioxidants, they are a distant cousin of the tomato and are used to make Mexican green salsa. Kids can roast six tomatillos, 1/8 cup chopped organic red onion, 1/8 cup chopped bell pepper, and one minced garlic clove sprinkled with olive oil in a 350 degree oven for 20 minutes. 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 50 minutes. Strain the beans and pour into a bowl. Add the roasted veggies, ¼ tsp sea salt, and 1/8 tsp cayenne pepper to the cooked black beans. Cut with scissors the leaves from the stems of 5 sprigs of cilantro and stir into the beans. Refrigerate the salsa for an hour.