Grill-Side Garden Salad

Yields:	6 servings
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	Preparation	3 HRS
	Cooking	20 MIN
	Ready In	3 HRS 20 MIN

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Ingredients

2	medium	tomatoes	seeded and chopped
1	medium	zucchini	diced
1	cup	corn kernels, canned	whole, frozen, thawed
1	small	avocado	peeled, seeded, chopped
1/3	cup	scallions, spring or green onions	thinly sliced, with tops
1/3	cup	pace picante sauce
2	tablespoons	vegetable oil
2	tablespoons	cilantro	fresh, or parsley
1	tablespoon	lemon juice	or lime juice
3/4	teaspoon	garlic salt
1/4	teaspoon	cumin	ground

Directions

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.

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Recipe Bite

Garden Variety

by Mark R. Vogel

Like many chefs, I enjoy growing my own herbs and vegetables. It's one of the many activities that I love about spring and summer. My garden consists of certain staples, a cast of regulars that I would ...

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