Grill-side garden salad
6 servings
Ingredients
| Quantity | 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.