For a more pungent dressing variation, replace oil, lime juice and salt with 1 cup bottled red-wine vinaigrette and 1 tablespoon Mexican seasoning.

3 med. size zucchini (about 1 1/2 lb.), quartered lengthwise & cut crosswise in 1/2" pieces (6 c.)
4 c. uncooked fresh corn, cut from 8 med. size cobs
3 med. size red bell peppers, cut in 1/2" pieces (3 c.)
1/2 c. sliced scallions
2/3 c. olive oil
1/3 c. fresh lime juice
1 tsp. salt
2 c. (4 oz.) crushed tortilla chips
2 c. coarsely packed cilantro leaves, chopped (1/2 c.)

1. Mix zucchini, corn, peppers and scallions in a large serving bowl. (Can be covered and refrigerated up to 24 hours.)

2. Whisk oil, lime juice and salt, or shake in a tightly covered container. (Keeps several days in refrigerator.)

3. Just before serving, add dressing, crushed tortilla chips and cilantro to vegetables. Toss to mix. Makes 13 cups, 8 servings.