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Associate.com - Share Your Recipe!

Recipe Name: Festival Corn Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Cup(s) Fresh corn kernels, cooked
1 Ripe papaya, peeled seeded
and cut into 1/4" dice
1/3 Cup(s) Finely diced red onion
2 Ripe plum tomatoes, seeded
And finely diced
1 1/2 Teaspoon(s) Finely minced garlic
1 Tablespoon(s) Freshly grated lime zest
1/4 Cup(s) Fresh lime juice
1/3 Cup(s) Chopped fresh cilantro
Directions:
Any salsa is best when served fresh. If it isn't convenient to make
thesalsa just before serving time, prepare and refrigerate all
youringredients 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 withcilantro.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-leafparsley.From Tuscon
area newspapers, 1994, 3rd quarter, courtest MikeOrchekowski.
Fileftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 56
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 118.7mg
Potassium: 145.1mg
Carbohydrates: 11.3g
Fiber: 1.4g
Sugar: 1.5g
Protein: 1.5g


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