TRI-COLOR AVOCADO AND CORN SALSA

MAKES 6 HALF-CUP SERVINGS (OR 12, 1/4 CUP SERVINGS) 1 firm ripe avocado, seeded, peeled and cubed 3/4 cup frozen corn, defrosted 1/4 red bell pepper, chopped 1/4 green bell pepper, chopped 1/4 cup thinly sliced green onion 1 tablespoon grated lemon peel 2 tablespoons fresh lemon juice 1 tablespoon fresh lime juice 1 teaspoon coarse ground garlic salt 3/4 teaspoon ground cumin 2 to 4 drops red pepper sauce

In large bowl combine all ingredients. Serve as desired.