Zucchini Carrot Salsa

• 3 small zucchini, diced
• 2 medium carrots, diced
• 1 tablespoon minced red onion
• 1 (11 ounce) can sweet whole kernel corn, drained
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 12 tablespoons chopped fresh parsley
• 1 tablespoon fresh lime juice
• 12 teaspoon sugar
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• assorted tortilla chips

1. Toss together first 12 ingredients ina large bowl.
2. Cover and chill for one hour, if desired, or for up to 24 hours.
3. Serve with the tortilla chips.

zucchini, carrots, red onion, sweet whole kernel corn, olive oil, red wine vinegar, parsley, lime juice, sugar, salt, ground black pepper, tortilla chips

Taken from www.food.com/recipe/zucchini-carrot-salsa-173051 (may not work)