http://www.whfoods.com/index.html?PH...cf68e93580e481

I'm not a real big black bean fan, myself.

Yeah, I'm not much of a fan of black beans either. I like pinto beans much better, so I usually always sub pintos in any recipe that calls for black beans. Guess I'm cheating myself out of some antioxidents.

I really like black beans!

I can't say I'm an expert at using them, but I've made a black bean dip for veggies, black bean soup and used them in chicken tortilla soup and burritos (chicken and black bean burritos with mango salsa can't be beat!).

There's a Betty Crocker cookbook of light recipes that has a recipe for Cuban Black Beans. It sounded weird but I tried it, and it's awesome, flavored with orange and lime juices and cilantro. In fact, I had it for lunch today.

And, I don't know if it's the same kind of black bean, but I use the Chinese fermented black beans and black bean sauce in Szechuan eggplant and some other recipes.

I'd welcome seeing some recipes for black beans where they're the main feature, not just a supporting part of something else.

I like to make a big salad with lettuce, black beans, grilled chicken, corn, cucumbers, green peppers, and salsa instead of dressing.

Okay this is one of my most favorite things to eat when I have a craving for Mexican food.

1/2 cup black beans
1 avocado
1 large tomato
1 lime juiced
cumin
salt and pepper to taste
lowfat cheese
corn tortillas

Chop up the avocado and tomato and mix with everything else. Eat on microwaved corned tortillas w/ a light sprinkle of cheese.