Recipe of Festival Corn Salsa - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: FESTIVAL CORN SALSA
Categories : Condiments, Vegetables
Serving size: 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 -----