Festival Corn Salsa

Course : Salsas
Serves: 4
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1/3 cup chopped fresh cilantro
2 medium ripe plum tomatoes -- seeded
1/4 cup fresh lime juice
1/3 cup finely diced red onion
1 1/2 teaspoons garlic finely minced and cut into 1/4 inch
1 medium ripe papaya -- peeled, seeded
1 cup fresh corn kernels -- cooked finely diced

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

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