Ingredients
2 medium zucchini2 medium tomatoes, chopped1 small ripe avocado, chopped1 cup fresh or frozen corn, thawed1/2 cup thinly sliced green onions1/2 cup picante sauce2 tablespoons minced fresh parsley2 tablespoons lemon juice1 tablespoon vegetable oil3/4 teaspoon garlic salt1/4 teaspoon ground cumin
Preparation
In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.
