Zesty Gazpacho Salad

by Susan Crow

2 medium zucchini, chopped
2 medium tomatoes, chopped
1 cup fresh or frozen corn
1 small ripe avocado, chopped
(I have omitted avocado or substituted black beans)
1⁄2 cup thinly sliced green onions
1⁄2 cup picante sauce
2 Tbsp. lemon juice
1 Tbsp. vegetable or olive oil
3/4 tsp. garlic salt
1/4 tsp. ground cumin

In a bowl combine the first 5 ingredients. In a small bowl combine remaining ingredients; mix well. Pour over zucchini mixture; toss to coat. Cover and refrigerate at least 4 hours. (Makes 8-10 servings)