Mexican Salad - cooking recipe

Ingredients

2 c. raw zucchini slices
1 (10 oz.) pkg. frozen corn, cooked
1 c. roasted sweet red pepper slices (7 oz. jar)
3/4 c. olive oil
1/4 c. cider vinegar
2 tsp. salt
1 garlic clove, crushed
1 tsp. sugar
1 tsp. curry powder
lettuce \"cups\"
2 c. garbanzo beans (optional)
1 c. avocado, diced (optional)
1 c. black olives, sliced (optional)
1/2 c. slivered almonds, toasted (optional)

Preparation

Combine zucchini, corn and peppers, then combine the oil, vinegar and spices.
Pour over vegetables.
Let stand at room temperature for 1 hour. Cover and chill.
Serve in lettuce cups.