Festival Corn Salsa

---------- 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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