Recipe - Grill-Side Garden Salad

2 md Tomatoes, seeded and chopped
1 md Zucchini, minced
1 cup Frozen whole kernel corn,
thawed
1 small Ripe avacado, peeled, seeded
and coarsely chopped
1/3 cup Thinly cut or sliced up green onions
with tops
1/3 cup Pace Picante Sauce
2 tablespoon Vegetable oil
2 tablespoon Chopped fresh cilantro or
parsley
1 tablespoon Lemon or lime juice
Three fourths teaspoon Garlic salt
One fourth teaspoon Ground cumin

Combine tomatoes, zucchini, corn, avacado and green onions in large bowl.
Combine remaining ingredients; mix well. Pour over vegetable mixture; mix
gently. Chill 34 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