Recipe - Mexican Vegetable Salad

6 md PLUM TOMATOES IN 1 “ CUBES
1 YELLOW SQUASH CUT IN THICK
SL.
1 RED PEPPER CUT IN1/2”
SQUARES
2 md GREEN ONIONS CHOPPED
1 GREEN PEPPER CUT IN
1/2”SQUARES
1 cn MEXICORN DRAINED
1 YELLOW PEPPER CUT IN
1/2”SQUARES
1 RED ONION IN RINGS
1 md ZUCCHINI IN THICK SLICES
1 AVOCADOS 1”X One fourth “ SLICES;
(up TO 2)

DRESSING: MIX: 1 CUP HELLMAN’S WITH One fourth CUP ZATARIN’S JUICE One half LIME 1/2
t.CUMIN 1 CLOVE GARLIC MINCED SERVED IN SEPARATE CONTAINER AS LEFTOVER
SALAD CAN BE SERVED AS A HOT VEGETABLE DISH LATER

Posted to recipeludigest by HP VALET HPVALET@aol.com on Feb 27, 1998