2 med. tomatoes, seeded & chopped (about 2 c.)
1 med. zucchini, diced (about 1 c.)
1 c. frozen whole kernel corn, thawed
1/3 c. thinly sliced green onions with tops
1 sm. ripe avocado, peeled, seeded & coarsely chopped
1/3 c. picante sauce
2 tbsp. all vegetable canola oil
2 tbsp. chopped fresh parsley
1 tbsp. lemon or lime juice
3/4 tsp. garlic salt
1/4 tsp. ground cumin

Combine tomatoes, zucchini, corn, green onion and avocado in large bowl. Combine remaining ingredients and mix well. Pour over vegetable mixture and mix gently. Chill 3 to 4 hours, gently stirring occasionally. Stir gently and serve chilled or at room temperature with additional picante sauce. Makes 4 to 6 servings, about 4 cups.

PICANTE SAUCE:

Combine 3 tablespoons brown sugar, 1/4 cup catsup, 1/4 teaspoon nutmeg, 1 teaspoon dry mustard.