<-----googlescript--->

Festival Corn Salsa



  • Prep Time: N/A
  • Cooking Time: N/A

Festival Corn Salsa

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.

Ingredients:

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

Serves:

4 Servings
Flag as inappropriate