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Mexican Salad
4 green onions, chopped 1 cup cilantro leaves 1 cup lime juice 2 tablespoons olive oil 1 tablespoon sugar 1 jalapeno, chopped 1 teaspoon salt
1 1/2 cups fresh or frozen corn, thawed 1 can black beans, drained and rinsed 1 medium zucchini, coarsely chopped 1 medium red pepper, coarsely chopped 1 medium avocado, coarsely chopped 3/4 cup red onion, coarsely chopped
Combine vegetables in a bowl.
Blend first seven ingredients in processor and pour over salad.
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