Best Salsa submitted by Mom Johnson
This recipe origianlly came from a Weight Watcher's book and has been modified.

Combine all ingredients except the avocado in a mixing bowl. Refrigerate for 1 hour to allow for mixing of flavors.

Spoon into a serving bowl and add avocado right before serving. Garnish with extra cilantro leaves and pass the chips! Sometimes I add Pace Picate sauce to stretch the quantity.

v 2 large tomatoes, peeled, seeded and finely chopped
v 1/2 medium sweet red peppr, diced (about 1/2 cup)
v 1/2 sweet yellow pepper, diced (about 1/2 cup)
v 1 large carrot, peeled and diced (about 3/4 cup)
v 1/2 cup corn kernels or 1 medium ear; uncooked
v 2 T. chopped cilantro
v 2 T. finely chopped Italian parsley
v 1 jalapeno pepper, seeded and finely chopped*
v 2 T. fresh lemon juice
v 1 tsp. seasoned salt
v 1/4 tsp freshly gorund pepper
v 1 medium avocado, peeled and cut into 1/2 inch pieces

v *May use 1 small can chopped chilies