Festival Corn Salsa

• 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

1. Any salsa is best when served fresh.
2. 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.
3. In a large bowl, combine all ingredients except cilantro.
4. Toss together.
5. Refrigerate, covered, for up to 2 hours.
6. Just before serving, toss with cilantro.

corn fresh, papayas ripe, red onion, italian plum, garlic, lime zest freshly, lime juice, cilantro

Taken from recipeland.com/recipe/v/festival-corn-salsa-36397 (may not work)