Summer Vegetable Guacamole Salsa

• 1 medium avocado, peeled and cut into 1/2-inch (1.25 cm) pieces
• 2 large tomatoes (about 1 pound or 450 grams), peeled, seeded, and finely diced
• 1 large carrot, peeled and diced (about 3/4 cup)
• 1 medium ear of corn to make 1/2 cup corn kernels
• 1/2 medium sweet yellow pepper, diced (about 1/2 cup)
• 1/2 medium sweet red pepper, diced (about 1/2 cup)
• 2 tablespoons finely chopped cilantro
• 2 tablespoons finely chopped Italian parsley
• 1 jalapeno chile, seeded and finely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt (adjust for your taste.)
• 1/4 teaspoon fresh ground black pepper (adjust for your taste.)
• Extra cilantro leaves for garnish

1. 1. Combine and mix all the ingredients except the avocado and extra cilantro in a medium mixing bowl. Refrigerate for 1 hour. (Can be up to 4 hours for advanced preparation.)
2. 2. Transfer into a serving bowl. Right before serving, add the avocado and garnish with cilantro leaves.

avocado, tomatoes, carrot, corn, sweet yellow pepper, sweet red pepper, cilantro, italian parsley, jalapeno chile, lemon juice, salt, fresh ground black pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/summer-vegetable-guacamole-salsa-1219461 (may not work)