Avocado Corn Salsa

Got this out of the "Great Vegetables from the Great Chefs" cookbook. Enjoy!

• Ready In: 35 mins
• Yields: 2 1/2 cups

Ingredients

• 1  cup  steamed corn kernel (about 3 ears)
• 1  cup  diced avocado
• 1  teaspoon  chopped fresh cilantro
• 1  teaspoon diced tomato
• 1  teaspoon  chopped shallot
• 1  teaspoon  chopped red bell pepper
• 1  teaspoon  chopped yellow bell pepper
• 1  teaspoon  chopped green bell pepper
• 1  teaspoon fresh lemon juice
•  salt and pepper

Directions

1. In a bowl, mix all ingredients.
2. This keeps 2 to 3 days tightly covered in the refrigerator.
3. Makes about 2 1/2 cups.