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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This easy salad is delicious when made from fresh corn, but for ease or winter using frozen or canned corn bring excellent flavor, too. A great side for your family's South of the Border night or Church potluck! Since you are dicing plum tomatoes & red onion, it's a good time to make my Tabasco Guacamole as well. From Parade Magazine. Ingredients:
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 |
1/3 cup diced red onion (1/4 ) |
2 ripe plum tomatoes, seeded & cut into 1/4 dice |
1 1/2 teaspoons finely minced garlic |
2 teaspoons lime zest |
1/4 cup lime juice |
1/3 cup chopped cilantro or 1/3 cup parsley |
Directions:
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.
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