Pico de Gallo with Heirloom Tomatoes and Pink Onions

Ingredients

2 Lbs ripe heirloom tomatoes, diced

1 small to medium Rosa Bella® Gourmet Pink Onion, minced

1 ripe avocado, diced

1-2 jalapeño peppers, seeded and minced

1/4 cup cilantro, chopped

1/2 cup sweet corn kernels (grilled is best, but frozen is fine)

3 tablespoons lime juice, freshly squeezed (to taste)

Salt (to taste)

Directions

Use 1 or 2 jalapeños according to your heat preference. In a medium bowl, combine tomatoes, onion, avocado, jalapeño, cilantro and corn. Add lime juice, mix and taste. Add salt, mix and taste. Let sit for 20 minutes in the refrigerator so the flavors can blend. Before serving, taste and adjust lime juice and salt, if desired. Serve as a dip with tortilla or corn chips. Also great on many savory dishes!