Total Steps
3
Ingredients
15
Tools Needed
8
Ingredients
- 6 medium plum tomatoes, in 1" cubes
- 1 yellow squash, cut in thick slices
- 1 red pepper, cut in 1/2" squares
- 2 medium green onions, chopped
- 1 green pepper, cut in 1/2" squares
- 1 can Mexicorn, drained
- 1 yellow pepper, cut in 1/2" squares
- 1 red onion, in rings
- 1 medium zucchini, in thick slices
- 1-2 avocados, 1" x 1/4" slices(optional)
- 1 cup Hellmann's mayonnaise
- 1/4 cup Zatarain's creole mustard
- 1/2 lime lime
- 1/2 teaspoon cumin
- 1 clove garlic
Instructions
1
Step 1
Prepare all vegetables as described in the ingredient list: cube tomatoes, slice yellow squash, cut red, green, and yellow peppers into 1/2" squares, chop green onions, drain Mexicorn, slice red onion into rings, slice zucchini, and slice avocados.
2
Step 2
For the dressing: In a mixing bowl, combine 1 cup Hellmann's mayonnaise with 1/4 cup Zatarain's. Juice 1/2 lime and mince 1 clove garlic, then add to the mixture along with 1/2 teaspoon cumin. Mix well.
3
Step 3
Serve the dressing in a separate container. Note: Leftover salad can be served as a hot vegetable dish later.
Tools & Equipment
knife
cutting board
measuring cups
measuring spoons
mixing bowl
whisk or spoon
container
large serving bowl