Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.
Store a bunch of fresh cilantro, stems down, in a glass of water and cover with a plastic bag. It will keep up to a week if you change the water every 2 or 3 days. When you're ready to use the cilantro, wash it, dry with paper towels, then chop.
Chopped fresh parsley can be substituted for the cilantro.
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