Grill-side garden salad

Yield: 6 servings

Measure Ingredient
2 mediums Tomatoes, seeded and chopped
1 medium Zucchini, diced
1 cup Frozen whole kernel corn, thawed
1 small Ripe avacado, peeled, seeded and coarsely chopped
⅓ cup Thinly sliced green onions with tops
⅓ cup Pace Picante Sauce
2 tablespoons Vegetable oil
2 tablespoons Chopped fresh cilantro or parsley
1 tablespoon Lemon or lime juice
¾ teaspoon Garlic salt
¼ teaspoon Ground cumin

Combine tomatoes, zucchini, corn, avacado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently.

Stir gently and serve chilled or at room temperature with additional Pace Picante Sauce.

Makes about 4 cups salad.

NOTE: One cup cooked fresh corn kernels or one can (8¾ oz) whole kernel corn, drained, may be substituted for frozen corn.

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