| 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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