Grill-side garden salad

6 servings

Ingredients

Quantity	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

Directions

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.