2 medium zucchini, chopped
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
¼ teaspoon ground cumin
In a bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients; mix well. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours. YIELD: 8 -10 servings.
Recipe courtesy of Auntie Tam - she gives credit to "Taste of Home - Teresa Fischer"