Friday, July 07, 2006
Salad Ole

Print a PDF of this recipe here.

2 cups tomatoes, seeded and chopped
1 cup diced zucchini
1 cup frozen corn kernels
1/3 cup chopped green onions
2 avocados - peeled, pitted and diced
1/3 cup picante sauce
2 tablespoons vegetable oil
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
handful of chopped fresh cilantro

In a large bowl, combine the tomatoes, zucchini, corn, green onions, and avocado.
Whisk together the picante sauce, oil, lemon juice, garlic salt, cilantro and cumin. Toss gently with the vegetables. Chill 3-4 hours, and toss before serving.

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