2 tsp. vegetable oil
1 onion, chopped
1/2 garlic clove, minced
1 c. frozen corn, thawed & drained
1 c. kidney beans, cooked
1/2 c. water
1 c. skim milk
2 tbsp. nonfat dry milk
2 tbsp. parsley, chopped
1/2 honey dew, halved

Saute the onion and garlic in oil in a 2 quart pot. Add the corn, beans and water. Bring to a boil, reduce heat and simmer 15 minutes. Stir in skim and powdered milk. Garnish with parsley. Serve with honeydew wedge.