Southwestern Vegetable Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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From my collection of handwritten recipes. Ingredients:
2 cups fresh uncooked corn (or canned corn) |
1 cup thinly sliced zucchini |
1 cup diced ripe avocado |
1/4 cup thinly sliced and quartered radish |
2 large ripe tomatoes, sliced |
3 tablespoons catsup |
2 tablespoons cider vinegar |
1 tablespoon oil |
1 1/2 teaspoons chili powder |
3/4 teaspoon salt |
1/2 teaspoon garlic powder |
Directions:
1. In a large bowl, combine corn and zucchini. Add Southwest Chili Dressing; toss to coat. Cover and refrigerate until ready to serve. Add avocado and radishes; toss lightly. Arrange tomato slices on serving platter; top with vegetables.
2. for Southwestern Chili Dressing: In a small bowl, place catsup, vinegar, oil, chili powder, salt, and garlic powder. Beat with a wire whisk. Makes 1/3 cup.
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