Southwestern Vegetable Salad - cooking recipe

Ingredients

2 c. fresh (uncooked) or canned corn kernels
1 c. thinly sliced zucchini
Southwestern Chili Dressing
1 c. diced ripe avocado
1/4 c. thinly sliced and quartered radishes
2 large tomatoes, sliced

Preparation

In large bowl, combine corn and zucchini.
Add dressing and toss to coat.
Cover and refrigerate until ready to serve.
Add avocado and radishes and toss lightly.
Arrange tomato slices on platter.
Top with vegetables.