Grill-side Garden Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Tomatoes, seeded and chopped
1 medium: Zucchini, diced
1 cup: Frozen whole kernel corn, thawed
1 small: Ripe avacado, peeled, seeded and coarsely chopped
1/3 cup: Thinly sliced green onions with tops,
1/3 cup: Pace Picante Sauce,
2 tbsp: Vegetable oil,
2 tbsp: Chopped fresh cilantro or parsley,
1 tbsp: Lemon or lime juice,
3/4 tsp: Garlic salt,
1/4 tsp: Ground cumin,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads