2 cans (15 oz) kidney beans, rinsed and drained
1 jar (16 oz) thick and chunky salsa (2 cups)
1 cup frozen whole kernel corn
1 medium carrot, chopped (1/2 cup)
1 ½ cups warm mashed potatoes
2 tbsp. grated Parmesan cheese
Chopped fresh chives or parsley
1. Heat beans, salsa, corn and carrot to boiling in non-stick skillet; reduce heat to low. Cover and simmer 15 minutes or until carrot is tender.
2. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover and simmer 5 minutes. Sprinkle with cheese and chives.
Makes 4 servings
Per serving (342g): 258 calories, 2g fat, 0.7g sat fat, 50g carbohydrate, 13g protein, 10g fiber.