1 large tomato, diced
1/2 cup celery, chopped
1/2 cup green onions, chopped
1 avacado, peeled and diced
2 cans whole kernel corn, drained
1/2 cup rice vinegar
1/3 cup olive oil
2 tbls. curry powder
1 tsp kosher salt
Mix all ingredients in a 1 gallon zip-lock bag. Chill in refrigerator about 1 hour. Spoon mixture into serving cups or bowls. Pour remaining juices over salad. Serve
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