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Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 284 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Originally published as Mexican Veggies in Cooking for 2 Winter 2008, p18
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Reviewed on Jun. 05, 2012 by sherry_vinigrette
Aaa-Mazing!! So simple, but so elegant and delicious... I did add a pat of butter to the veggies after they cooked, plus salt and pepper to our taste - thanks Patricia!!!
Reviewed on Jul. 18, 2010 by Megger
Great Blend of ingredients
Reviewed on Jul. 18, 2010 by Sprowl
Tasty, simple, quick, love it!
Reviewed on Feb. 21, 2010 by gratefulservant_AZ
This is seriously messed up. I gave it 5 starsk, but when it posted, it changed the 5 stars to 1 star. This is a great recipe. I will make it over and over but now the averages are skewed. Sure hope Erik can fix this!
I had a problem rating this recipe. I clicked on 5 stars but when it posted it only posted as 1 star. This skewed the average down to 3 stars. This is a great recipe. I hope Erik can fix the problem. I feel really bad, but I didn't realize it had switched to 1 star until it was too late to do anything about it. I tried to edit it and put it back to 5 stars and it wouldn't let me.
This is incredibly easy and just wonderful. Love that it uses fresh garden veggies in the summer. The only thing I would even consider adding is lime juice and fresh cilantro. I love this stuff!
Reviewed on Apr. 08, 2009 by Lynn Murray
I think some black beans rinsed and drained would be good in this too
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