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.