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Black Bean Soup with Toasted Corn   From Miavita Tonight, we perform a little dinner magic: In three short steps, watch two cans of soup become one hearty entrée. Serve with baked tortilla chips; sliced tomatoes; bananas for dessert.

Ingredients

-	-	Cilantro or parsley leaves
-	-	Salsa
-	-	Lime wedges
1	cup	fresh or frozen corn kernels
2	12-oz. cans	black bean soup

Preparation

- Estimated cooking time: under 30 minutes -

1	Spray a heavy-bottomed skillet with cooking spray and heat over medium-high heat. Add corn kernels and cook, stirring all the while, until they begin to brown and give off a toasted corn aroma. Remove corn from pan to prevent it from scorching.
2	Heat soup in a saucepan until steaming. Stir in toasted corn.
3	Ladle soup into bowls and garnish each with a few cilantro or parsley leaves. Pass salsa and lime wedges separately.

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