Festival Corn Salsa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Fresh corn kernels, cooked
1: Ripe papaya, peeled, seeded and cut into 1/4" dice
1/3 cup: Finely diced red onion,
2: Ripe plum tomatoes, seeded and finely diced
1 1/2 tsp: Finely minced garlic,
1 tbsp: Freshly grated lime zest,
1/4 cup: Fresh lime juice,
1/3 cup: Chopped fresh cilantro,
Directions:
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.
Per 1-cup serving: 105 calories, 1 gram fat, no colesterol.
NOTE: If cilantro is not a favorite, substitute fresh basil or
flat-leaf parsley.
Source from luhu.jp
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.
Per 1-cup serving: 105 calories, 1 gram fat, no colesterol.
NOTE: If cilantro is not a favorite, substitute fresh basil or
flat-leaf parsley.
Source from luhu.jp