Festival Corn Salsa

1 c Fresh corn kernels, cooked

1 Ripe papaya, peeled, seeded

-and cut into 1/4" dice 1/3 c Finely diced red onion

2 Ripe plum tomatoes, seeded

-and finely diced 1 1/2 t Finely minced garlic

1 T Freshly grated lime zest

1/4 c Fresh lime juice

1/3 c Chopped fresh cilantro

Any salsa is best when served fresh. 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. 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.