A festive, south-of-the-border-style
marinated tomato and corn salad.
Tomato
Corn Fiesta Salad
- 2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon chopped, fresh oregano or 1/8 teaspoon dried oregano
2 cloves garlic, chopped finely
1/2 teaspoon chili powder
1/4 teaspoon ground 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
- 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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