Ingredients

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

Preparation

  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. Transfer into a serving bowl. Right before serving, add the avocado and garnish with cilantro leaves.