Vegetable Salad with Chili Dressing

2 C canned corn kernels, drained
1 C thinly sliced zucchini
1 C diced ripe avocado
1/4 C thinly sliced and quartered radishes
2 large tomatoes, sliced

Chili Dressing
3 T ketchup
2 T cider vinegar
1 T vegetable oil
1-1/2 tsp chili powder
3/4 tsp salt
1/2 tsp garlic powder

Salad - In large bowl, combine corn and zucchini. Add dressing and toss to coat. Cover and refrigerate until ready to serve. Add avocado and radishes and toss lightly. Arrange tomato slices on platter. Top with vegetables.

Chili Dressing -Place all ingredients in small bowl and beat with wire whisk.