Spicy Gazpacho Salad

Ingredients

• 2 medium zucchini
• 2 medium tomatoes, chopped
• 1 small ripe avocado, chopped
• 1 cup fresh or frozen corn, thawed
• 1/2 cup thinly sliced green onions
• 1/2 cup picante sauce
• 2 tablespoons minced fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 3/4 teaspoon garlic salt
• 1/4 teaspoon ground cumin
  

Instructions

1. In a large bowl, combine the first five ingredients.
2. In a small bowl, combine remaining ingredients.
3. Pour over zucchini mixture; toss to coat.
4. Cover and refrigerate for at least 4 hours.

Yields 8-10 servings

POTLUCK AND BUFFET RECIPES