My house is quiet. Madeline is napping. Emily is playing quietly in her room and Matthew and Aaron are at the grocery store. This past Memorial Day weekend, we welcomed some of our Indiana relatives into our home. The house was filled with the sounds of squealing laughter as five cousins, ages 19 months to 12 years, played “Connect Four” and other games, and enjoyed the swing set. One of the highlights was a backyard baseball game that went on for more than two hours and included everyone.

Over the weekend, we had several conversations about healthy eating and exercise. One discussion led to my husband and brother-in-law trying some yoga moves on the living room floor. My sister-in-law and I enjoyed talking about our favorite recipes and cookbooks.

We enjoyed an outdoor luncheon on one of those perfect Maine spring days. The sun was shining and it was 75 degrees with no humidity. I served one of my favorite recipes from Aviva Goldfarb’s new cookbook “SOS! The Six O’Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families.” Her mango and black bean salad has become one of our family favorites — with one addition. When I put the salad into a whole-wheat wrap, I sprinkle in a little bit of feta cheese. I served the salad with Ina Garten’s herbal iced tea.

As I put away the leftover salad, I thought about how special the weekend had been. Right now, the kids are already planning their next baseball game with their cousins and rematch of “Connect Four.”

Mango and black bean salad

(From “The Six O’Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families”)

Ingredients:

3/4-1 cup quick-cooking brown rice (about 2 cups prepared)

1 can (15 oz.) black beans, drained and rinsed, or 1 1/4 cup cooked black beans

1 – 1 1/2 cups fresh or frozen mango, cut in 1/2-inch chunks

1/4 sweet yellow onion, such as Vidalia, finely diced (about 1 cup)

1/4 cup scallions, green parts only, or chives, finely chopped

1 lime, juice only (2-3 tablespoons)

1/4 cup fresh cilantro, chopped

1/4 teaspoon salt, or more to taste

6 large Boston or butter lettuce leaves (optional)

6 whole-wheat tortillas for serving (optional)

Sliced avocado (optional)

Method:

Cook rice according to package directions. Remove it from the heat immediately when it is done cooking.  (If you want to serve the mango and black bean salad immediately rather than allowing it to chill for a while, put the rice in the freezer for 5 minutes.)

Meanwhile, in a large bowl, combine beans, mango, onions, scallions, lime juice and cilantro. Combine rice with the ingredients in the large bowl, season with salt and toss gently.  Chill for at least 10 minutes (an hour or more is ideal) and up to 24 hours.

Serve the salad on its own or wrapped in large lettuce leaves or warm tortillas, or both, topped with sliced avocado, if desired. Makes 6 servings.

Scramble flavor booster:  Stir in fresh cilantro and serve the salad with spicy salsa.

Tip: If you don’t like raw onions, saute them first until they are lightly browned.  If you have picky eaters, put some of the beans and rice aside before combining all the ingredients and serve them simple black bean and rice burritos with mango on the side.

Side dish suggestion: Peel and slice 2-4 avocados and sprinkle them with 1-4 teaspoons fresh lime juice (about 1 teaspoon per avocado) and 1/8 – 1/2 teaspoon salt (about 1/8 teaspoon per avocado) — or mash the avocados, lime juice and salt to make guacamole.

Herbal iced tea by Ina Garten of the Food Network

Ingredients

4 Celestial Seasonings lemon zinger tea bags

4 Celestial Seasonings red zinger tea bags

4 cups pure apple juice

Method:

Steep the eight tea bags in four cups of boiling water for about 10 minutes. Discard tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice.

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