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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Travis and Jenn Bartimus
Servings: About 3 cups
1 cup salsa, bottled or homemade
1 medium avocado, pitted, peeled, and coarsely chopped
2 cups corn kernels
¼ cup each, red and green bell pepper
2 tablespoons fresh cilantro
1 jalapeño, seeded and chopped
In medium bowl, combine all ingredients and mix well. Serve immediately, or cover and refrigerate until ready.