Mexican Corn Salad

• 1 cup frozen corn kernels, thawed or 2 lightly cooked ears of corn, kernels removed
• 1 ripe papaya, peeled & seeded,cut into 1/4 inch dice
• 13 cup diced red onion (1/4")
• 2 ripe plum tomatoes, seeded & cut into 1/4 " dice
• 1 12 teaspoons finely minced garlic
• 2 teaspoons lime zest
• 14 cup lime juice
• 13 cup chopped cilantro or 13 cup parsley

1. Combine all the ingredients except the cilantro in a large bowl.
2. Loosely cover the salad and refrigeratefor up to 2 hours.
3. Just before serving, toss in the cilantro and serve chilled.

corn kernels, papaya, red onion, tomatoes, garlic, lime zest, lime juice, cilantro

Taken from www.food.com/recipe/mexican-corn-salad-111882 (may not work)