Summer Veggie Salsa

Found at Playing House
Adapted from The California Cook by Diane Rossen Worthington

1 lb tomatoes (I used cherry heirloom), finely diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
1/2 lg. carrot, peeled and diced
1/2 cup corn kernels (about 1 medium ear)
2 T finely chopped cilantro (optional)
2 T finely chopped Italian parsley
1 jalapeno pepper, seeded and finely chopped
2 T fresh lemon juice
1 t salt
1/4 t black pepper
1 medium avocado, peeled and cut into 1/2-inch pieces
Garnish:  extra cilantro or parsley leaves
1.  Combine all the ingredients except the avocado in a medium mixing bowl.  Refrigerate for at least 1 hour, but no longer than 4 hours.

2.  Spoon into a serving bowl.  Right before serving, add the avocado and adjust seasoning if necessary.  Garnish with cilantro or parsley leaves and serve with fresh tortilla chips.