Southwestern Vegetable Salad

• 2 cups fresh uncooked corn (or canned corn)
• 1 cup thinly sliced zucchini
• 1 cup diced ripe avocado
• 14 cup thinly sliced and quartered radish
• 2 large ripe tomatoes, sliced
• 3 tablespoons catsup
• 2 tablespoons cider vinegar
• 1 tablespoon oil
• 1 12 teaspoons chili powder
• 34 teaspoon salt
• 12 teaspoon garlic powder

1. In a large bowl, combine corn and zucchini.
2. Add Southwest Chili Dressing; toss to coat.
3. Cover and refrigerate until ready to serve.
4. Add avocado and radishes; toss lightly.
5. Arrange tomato slices on serving platter; top with vegetables.
6. for Southwestern Chili Dressing: In a small bowl, place catsup, vinegar, oil, chili powder, salt, and garlic powder.
7. Beat with a wire whisk.
8. Makes 1/3 cup.

fresh uncooked corn, zucchini, avocado, radish, tomatoes, catsup, cider vinegar, oil, chili powder, salt, garlic

Taken from www.food.com/recipe/southwestern-vegetable-salad-401992 (may not work)