2 Tablespoons fresh mint, chopped
Tablespoons fresh cilantro, chopped 
Tablespoons Italian flat-leaf parsley, chopped
1/2 cup small red onion, chopped
1 pomegranate, skin and light-colored membrane removed 
Tablespoons fresh lime juice
2 teaspoons grated lime zest
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 1/2 cup large tomato, diced
1 Tablespoon olive oil
salt and fresh ground pepper, to taste

Here is a good tutorial for how to get those tricky little seeds out of the pomegranate if you are unfamiliar.

In a medium bowl, toss together mint, cilantro, Italian flat-leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato and olive oil. 
Season with salt and pepper. 
Cover, and chill in the refrigerator at least 2 hours before serving.