Method

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8."

And another one from the same site:

'Butternut Squash Lasagna, adapted from this recipe.

Ingredients:

* 1 tablespoon olive oil
* 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
* Salt and freshly ground black pepper
* 1/2 cup water
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 1/2 cups whole milk
* 4 oz. goat cheese
* Pinch nutmeg
* 3/4 cup (lightly packed) fresh basil leaves
* 12 cooked lasagna noodles*
* 2 cups shredded whole-milk mozzarella cheese
* 1/2 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor or mash with a fork. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the goat cheese. Cool slightly. Finely chop basil and add to sauce. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. "

Go check out Good 'n Planty today!