Recipe - Festival Corn Salsa

1 cup Fresh corn kernels, cooked
1 Ripe papaya, peeled, seeded
and cut into 1/4" dice
1/3 cup Finely minced red onion
2 Ripe plum tomatoes, seeded
and finely minced
1 One half teaspoon Finely minced garlic
1 tablespoon Freshly grated lime zest
One fourth cup Fresh lime juice
1/3 cup 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 1cup serving: 105 calories, 1 gram fat, no colesterol.

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

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip