Best of all, it's quite easy to prepare.
3 cups chopped fresh kale
2 cups chopped fresh red cabbage
1 packet idahoan garlic mashed potatoes
1/2 cup sliced scallions
1 jalapeno including ribs
1 can pinto beans, rinsed and drained
2 tsps crushed red pepper flakes
In a storage bowl or container toss together kale, cabbage and beans. Set aside.
To prepare mashed potatoes use 3 cups of water instead of the 2 called for on the pouch. Add water to medium sized pot, add scallions and jalapeno ribs. Bring to a boil and then remove from heat. Carefully stir in the potato powder from the packet until fully incorporated and you have a soupy potato mix. Stir in red pepper flakes and jalapeno flesh. Let the mixture cool for 15 minutes. Remove jalapeno ribs.
Potatoes will still be warm, but not hot. Add potato mix to previously prepared bowl of kale, cabbage and beans. Gently stir to coat everything in the potato mix. Chill more if desired or serve slightly warm.