Recipe: Tomato Corn Fiesta Salad

Tomato Corn Fiesta Salad

2 tbsp. lemon juice
1 tsp. salt
1/2 tsp. chopped, fresh oregano or 1/8 tsp. dried oregano
2 cloves garlic, chopped finely
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. pepper
1/4 cup vegetable oil
1 3/4 lbs. fresh California tomatoes (about 4 medium), diced and drained
3/4 lb. zucchini (about 2 medium), diced
1 cup thinly sliced green onion
1 pkg. (10 oz.) 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.

Yield: 6 servings
Source: California Tomato Commission