Recipe for Festival Corn Salsa

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 cup	Fresh corn kernels, cooked
1 x	Ripe papaya, peeled, seeded and cut into 1/4" dice
1/3 cup	Finely diced red onion
2 x	Ripe plum tomatoes, seeded and finely diced
1/2 tsp	Finely minced garlic
1 tbl	Freshly grated lime zest
1/4 cup	Fresh lime juice

Instructions:

Instructions: Any salsa is best when served fresh. If it isnt 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.

NOTE: If cilantro is not a favorite, substitute fresh basil or flat-leaf parsley.

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