Festival Corn Salsa

Title:
Festival Corn Salsa

Yield:
4 Servings

Categories:
Salsa,
Corn,
Side
Dishes




Ingredients:





     1 c  Fresh corn kernels, cooked


     1    Ripe papaya, peeled, seeded


          -and cut into 1/4" dice


   1/3 c  Finely diced red onion


     2    Ripe plum tomatoes, seeded


          -and finely diced


 1 1/2 ts Finely minced garlic


     1 tb Freshly grated lime zest


   1/4 c  Fresh lime juice


   1/3 c  Chopped fresh cilantro






 Any salsa is best when served fresh. If it isn't convenient to make


 the salsa just before serving time, prepare and refrigerate all your


 ingredients ahead of time and toss together 15 minutes before


 serving. It sparkles!


 


 In a large bowl, combine all ingredients except cilantro. Toss


 together. Refrigerate, covered, for up to 2 hours. Just before


 serving, toss with cilantro.


 


 Yield: about 4 cups.


 


 Per 1-cup serving: 105 calories, 1 gram fat, no colesterol.


 


 NOTE: If cilantro is not a favorite, substitute fresh basil or


 flat-leaf parsley.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip