Festival Corn Salsa
8 ingredients
6 steps
Ingredients
- 1 cup corn fresh, cooked
- 1 medium papayas ripe, peeled, seeded, cut into 1/4 inch dice
- 13 cup red onion finely diced
- 2 each italian plum (roma) tomatoes ripe, seeded and finely diced
- 1 1/2 teaspoons garlic finely minced
- 1 tablespoon lime zest freshly grated
- 1/4 cup lime juice
- 13 cup cilantro chopped fresh
Directions
-
1Any salsa is best when served fresh.
-
2If 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.
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3In a large bowl, combine all ingredients except cilantro.
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4Toss together.
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5Refrigerate, covered, for up to 2 hours.
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6Just before serving, toss with cilantro.
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