SOUTHWESTERN VEGGIE SALAD

Southwestern Veggie Salad image

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."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 4g protein.