*  Exported from  MasterCook  *
 
                            FESTIVAL CORN SALSA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salsa                            Vegetables
                 Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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