Festival Corn Salsa Recipe

Mexican Recipes To-Go

Mexican Salsa Recipes

Ingredients:

1 cup fresh corn kernels, cooked
1 ripe papaya, peeled, seeded and cut, into 1/4 dice
1/3 cup finely diced red onion
2 ripe plum tomatoes, seeded and fine, ly diced
1 1/2 tsp finely minced garlic
1 tbsp freshly grated lime zest
1/4 cup fresh lime juice
1/3 cup chopped fresh cilantro

Instructions:

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.

Servings: 4

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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