2 large tomatoes (about 1 pound), peeled, seeded, and finely diced
½ medium sweet red pepper, diced (about ½ cup)
½ medium sweet yellow pepper, diced (about ½ cup)
1 large carrot, peeled and diced (about ¾ cup)
½ cup corn kernels (about 1 medium ear)
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped Italian parsley
1 jalapeno chile, seeded and finely chopped*
2 tablespoons fresh lemon juice
salt and freshly ground black pepper
1 medium avocado, peeled and cut into ½-inch pieces
1. Combine all the ingredients except the avocado in a medium mixing bowl. Refrigerate for 1 hour.
2. Spoon into a serving bowl. Right before serving add the avocado and taste for seasoning. Garnish with cilantro leaves and serve with tortilla chips.
Cook's Notes: The salsa may be prepared up to 4 hours ahead through step 1 and kept in the refrigerator. *When working with chilies, always wear rubber gloves. Wash The cutting surface and knife immediately afterward.
Based on individual serving.
Calories: 70
Total Fat: 3 g
Carbohydrates: 9 g
Protein: 1 g
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