| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Tomatoes, seeded and chopped |
| 1 |
md |
Zucchini, diced |
| 1 |
c |
Frozen whole kernel corn, thawed |
| 1 |
sm |
Ripe avacado, peeled, seeded and coarsely chopped |
| 1/3 |
c |
Thinly sliced green onions with tops |
| 1/3 |
c |
Pace Picante Sauce |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Chopped fresh cilantro or parsley |
| 1 |
tb |
Lemon or lime juice |
| 3/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Ground cumin |
INSTRUCTIONS
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 (8.75 oz) whole kernel
corn, drained, may be substituted for frozen corn.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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