Zesty Gazpacho Salad

2 med. zucchini, chopped
2 med. tomatoes, chopped
1 med. summar squash, chopped
1 English cucumber, chopped
1/2 c. thinly sliced green onions
1/2 c. mild picante sauce
2 T. minced parsley
2 T. lemon juice
1 T. vegetable or olive oil
1/2 tsp. garlic salt
1/4 tsp. ground cumin

In a bowl, combine zucchini, tomatoes, summer squash, cucumber and green onions. In a small bowl, combine picante sauce, parsley, lemon juice, oil, garlic salt and cumin, mixing well. Pour over zucchini mixture and toss to coat. Refrigerate for at least 4 hours. Serve with slotted spoon. Makes 8 to 10 servings.

By Sue B.