Festival Corn Salsa

FESTIVAL CORN SALSA

4 Preparation Time :

Categories : Salsa Vegetables

Side dish

Amount Measure Ingredient -- Preparation Method -- -- --

1 c Fresh corn kernels, cooked

1 Ripe papaya, peeled, seeded

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.

1-cup serving:

105 calories,

1 gram fat, no colesterol.

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

parsley. - - - - - - - - - - - - - - - - - -