Grill-side Garden Salad Recipe

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Grill-Side Garden Salad

Kitchen Crew


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2 medium
tomatoes, seeded, chopped
1 medium
zucchini, diced
1 c
whole kernel corn, frozen
1 small
avocados, peeled, pitted and coarsely chopped
1/3 c
green onions, thinly sliced with tops
1/3 c
jarred picante sauce
2 Tbsp
vegetable oil
2 Tbsp
fresh cilantro or parsley, chopped
1 Tbsp
lemon or lime juice
3/4 tsp
garlic salt
1/4 tsp
ground cumin


1Combine tomatoes, zucchini, corn, avacado and green onions in large bowl.
2Combine remaining ingredients; mix well.
3Pour over vegetable mixture; mix gently.
4Chill 3-4 hours, occasionally stirring gently.
5Stir gently and serve chilled or at room temperature with additional picante sauce.
6Makes about 4 cups salad.
7NOTE: One cup cooked fresh corn kernels or one can (8.75 ounces) whole kernel corn, drained, may be substituted for frozen corn.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy