| 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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