| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Salads | 6 | Servings | |
INGREDIENTS
| 2 | Tomatoes, seeded and chopped | |
| 1 | Zucchini, diced | |
| 1 | c | Frozen whole kernel corn |
| thawed | ||
| 1 | Ripe avacado, peeled seeded | |
| and coarsely chopped | ||
| 1/3 | c | Thinly sliced green onions |
| with tops | ||
| 1/3 | c | Pace Picante Sauce |
| 2 | T | Vegetable oil |
| 2 | T | Chopped fresh cilantro or |
| parsley | ||
| 1 | T | Lemon or lime juice |
| 3/4 | t | Garlic salt |
| 1/4 | t | 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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