Southwestern Veggie Salad Recipe

Southwestern Veggie Salad Recipe photo by Taste of Home

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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."

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Southwestern Veggie Salad Recipe

Prep/Total Time: 15 min.

Yield: 5 Servings

15 15

Ingredients

2 cups whole kernel corn
1 small zucchini, sliced 1/4 inch thick
1 ripe California 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

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.

Nutritional Facts 1 serving (3/4 cup) equals 185 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 249 mg sodium, 26 g carbohydrate, 5 g fiber, 4 g protein.

Originally published as Southwestern Veggie Salad in Country Woman July/August 2002, p41