Zesty Gazpacho Salad

Taste of Home’s Garden-Fresh Recipes, p. 65

2 medium zucchini, chopped

2 medium tomatoes, chopped

1 small ripe avocado, chopped

1 cup fresh or frozen corn, thawed

½ cup thinly sliced green onions

½ cup picante sauce

2 tablespoons minced fresh parsley

2 tablespoons lemon juice

1 tablespoon vegetable oil

¾ teaspoon garlic salt

¼ teaspoon ground cumin

In a bowl, combine the first five ingredients. 

I didn't bother to thaw the corn and it was still ready for prime time when the salad was done.

In a small bowl, combine the remaining ingredients; mix well. 

So zesty!

Pour over zucchini mixture; toss to coat, Cover and refrigerate for at least 4 hours.

This went nicely with cilantro-lime rice.

My Rating: 4/5 "I was impressed with the variety in here. Everything maintained its own unique flavor and then the sauce gave it all unity of purpose. My only complaint is that the leftovers weren't great - eat it up while things are fresh!"