Yield: 6 servings
|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.