Jun 13, 2011
I tend to take the best of all recommended changes to recipes and make my own personal masterpiece. And I did with this dish, which came out delicious. I made 12 servings for a friend's Cinco De Mayo party, which was more than I expected, yet most of it was eaten up, mostly as a side dish, but also as a main course for the two vegetarians at the party. Here's the changes I made to the four (4 ) serving recipe originally shown on allrecipes.com: Instead of 4 zucchini, I used 2 zucchini and 2 butternut squash (for color). I used 1 can of Ro*Tel tomatoes because they're lightly spicy, and 1 tablespoon of cilantro. I then covered and sauteed until soft, over medium heat, stirring about once a minute. Then, I stirred in the recommended amount of corn, but reduced the beans by 1/3, about 10 ounces. While that mixture was heating, I added the recommended amount of salt, plus 1 fresh lime, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Continue to cook uncovered, stirring about once a minute. I also found out it's just as delicious cold as warm. If you can let it sit for a few hours in the refrigerator, and then thoroughly stir it, and microwave it (or serve it cold), it tastes even better.
—Snapshot
