---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FESTIVAL CORN SALSA
  Categories: Condiments, Vegetables
       Yield: 4 cups
  
       1 c  Fresh Corn Kernels, cooked
       1    Ripe Papaya, peeled, seeded
            And cut into 1/4 pieces
     1/3 c  Red Onion, finely diced
       2    Ripe Plum Tomatoes, seeded
            And finely diced
   1 1/2 ts Garlic, minced
       1 tb Lime Zest, grated
     1/4 c  Fresh Lime Juice
     1/3 c  Fresh Cilantro, chopped
  
   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.
   
   Per 1-cup serving: 105 calories, 1 gram fat, no
   cholesterol.
   
   NOTE: If cilantro is not a favorite, substitute fresh
   basil or flat-leaf parsley.
   
   Submitted By MICHAEL ORCHEKOWSKI   On   07-20-94
   (0132) Submitted By KATHERINE SMITH   On   08-24-94
  
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