Southwestern Veggie Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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This speedy salad can be stirred up in no time. I enjoy making it because it takes so little effort, offers Rita Addicks from Weimar, Texas. The bright veggies look pretty on a buffet table. Ingredients:
2 cups whole kernel corn |
1 small zucchini, sliced 1/4 inch thick |
1 ripe avocado, peeled and chopped |
1/4 cup thinly sliced radishes |
bibb or boston lettuce leaves, optional |
2 to 3 medium tomatoes, sliced |
dressing: |
3 tablespoons ketchup |
2 tablespoons cider vinegar |
1 tablespoon canola oil |
1 tablespoon minced fresh cilantro |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon chili powder |
Directions:
1. In a large bowl, combine the corn, zucchini, avocado and radishes. On a serving plate, arrange lettuce if desired and tomatoes. In a small bowl, whisk the dressing ingredients. Pour over corn mixture; gently toss to coat. Spoon over tomatoes. Yield: 5 servings.
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