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Tomato Corn Fiesta Salad

2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon chopped, fresh oregano or 1/8 tsp. dried oregano
2 cloves garlic, chopped finely
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon pepper
1/4 cup vegetable oil
1 3/4 pounds fresh California tomatoes (about 4 medium), diced and drained
3/4 pound zucchini (about 2 medium), diced
1 cup thinly sliced green onion
1 (10-ounce) package frozen corn, thawed
1 medium avocado, diced

1. Combine the first 7 ingredients; beat in oil. Gently toss with remaining ingredients. Marinate at room temperature 1 hour or several hours in the refrigerator.

Makes 6 servings.

Recipe provided courtesy of the California Tomato Commission.

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