Firecracker Cherry Walnut Salsa recipe

2 cups Northwest fresh sweet cherries, pitted and quartered
1/3 cup chopped red onion
1/3 cup fresh white or yellow corn kernels or frozen corn kernels, thawed
1 or 2 jalape�o peppers, halved, seeded and finely chopped (2 to 4 tablespoons)
    or 1 to 2 tablespoons finely chopped canned jalape�o pepper
2 tablespoons chopped fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon grated fresh gingerroot
1/4 teaspoon salt
1/2 cup chopped toasted California walnuts

In medium bowl, combine cherries, onion, corn, jalape�o pepper, parsley, balsamic vinegar, gingerroot and salt. Stir and toss together with spoon or fork to mix ingredients evenly. Cover and refrigerate until serving. Before serving, stir in walnuts.

Makes about 3 cups.

Nutritional analysis per tablespoon: 13 calories, 0g protein, 2g carbohydrates, 0g fiber, 12mg sodium, 0mg cholesterol, 1g total fat, 0g saturated fat