Categories: Salsa, Vegetables, Side dish 
      Yield: 4 servings 
  
      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 ts Finely minced garlic 
      1 tb 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.