Southwestern Vegetable Salad

From my collection of handwritten recipes.

• Ready In: 10 mins
• Serves: 8
• Yields: 1 platter salad

Ingredients

• 2  cups  fresh uncooked corn (or canned corn)
• 1  cup  thinly sliced zucchini
• 1  cup  diced ripe avocado
• 1⁄4 cup  thinly sliced and quartered radish
• 2  large  ripe tomatoes, sliced
• 3  tablespoons catsup
• 2  tablespoons cider vinegar
• 1  tablespoon  oil
• 1 1⁄2 teaspoons chili powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon garlic powder

Directions

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