Recipe by Christine Johnson
"This is a colorful and festive Mexican-style salad. You can use lime juice instead of lemon, if desired."
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tomatoes, seeded and chopped
frozen corn kernels
chopped green onions
avocado - peeled, pitted and diced
loved it! made some for friends and ate in w/ chips and thought it was GREAT!!!
Ok, but not as good as it sounds. It is more like a garnish or salsa than a salad.
I very loosely followed this recipe and it turned out great! Saute'd the zucchini and onions in nonstick spray with salt and pepper. Added grilled chicken and served in warm tortillas for lunch. Scrumptous! Loved the dressing.
Very tasty and colourful salad. Great for guests...
I used 2 medium zucchini. It didn't go well at our party last weekend. I agree with the other review that it is more like a relish than a salad. Not a "keeper" as far as I am concerned.
I enjoyed this salad. I did add lettuce, carrots and cauliflower. I doubled the dressing recipe and added tortilla chips too. Great summer salad!
This was good. I love anything with avocado in it, so this was right up my alley. I used homemade salsa instead of picante sauce, fresh corn, and fresh garlic plus extra sea salt to offset the sweetness of the raw corn. Definitely a keeper.
Wow, this was so delicious! I used a mild southwest salsa in place of the picante sauce, and I cut the oil in half.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 89
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