Rosemary Apple Salsa

3/4 Cup yellow bell pepper, diced 
3/4 Cup Granny Smith apple, diced 
3/4 Cup Braeburn or Jonathan apple, diced 
1/4 Cup dried apricots, diced 
3 Tablespoons green onion, minced 
3 Tablespoons lemon juice 
1-1/2 Tablespoons extra virgin olive oil 
3 Teaspoons fresh rosemary, finely chopped 
1/2 Teaspoon salt 
To Taste Freshly ground pepper 
  
In a small bowl combine bell pepper, apples, apricot, green onion, lemon juice, oil, rosemary, salt and pepper. Cover and refrigerate 1 hour before serving.