Cool Avocado Salsa

1. 1

   Boil corn 2 minutes and immerse immediately in cold water.

2. 2

   Slice 1/2 cup (125 ml) niblets from cob and place in bowl once cooled.

3. 3

   (Rest of niblets may be removed, bagged and frozen for other uses.)

4. 4

   Boil tomato for 30 seconds (in same water, to save time).

5. 5

   Plunge in cold water for a minute, then remove skin easily.

6. 6

   Dice tomato and place in bowl.

7. 7

   Cut avocado in half and remove from skin, keeping pieces as whole as possible.

8. 8

   (This makes it easier to dice into uniformly sized cubes.)

9. 9

   Dice tomatoes and add to bowl.

10. 10

    Thinly slice, then roughly chop red onion and add to bowl.

11. 11

    Chop finely, the green onion, bell peppers and parsley and place in bowl.

12. 12

    Peel garlic cloves.

13. 13

    Either mash or thinly slice cloves and add to mix.

14. 14

    Drizzle olive oil over ingredients.

15. 15

    Mix ingredients thoroughly but gently with large spoon.

16. 16

    Add salt and pepper to taste and mix again.

17. 17

    Cover bowl and refridgerate for at least two hours before serving.

* Per serving · 4 servings · Values may vary.