Recipe for Jicama-Corn-Green Bell Pepper Skillet

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	cubed peeled jicama - (abt 1 lb)
1 cup	frozen whole kernel corn thawed
1 x	green bell pepper diced
1 sm	onion chopped
2 x	garlic cloves pressed
2 tbl	olive oil
1/2 tsp	ground cumin
1/4 tsp	salt
1/4 tsp	freshly-ground black pepper
1/2 cup	minced fresh cilantro
	Bell pepper halves (optional)

Instructions:

Instructions: Saute first 5 ingredients in hot oil in a skillet 12 to 14 minutes or until crisp-tender. Stir in cumin and next 3 ingredients. If desired, serve in bell pepper halves, and garnish. Serve immediately.

This recipe yields 4 servings.

Tip: Jicama (HEE-kah-mah) is a Mexican potato that has a sweet, nutty flavor. It can be stored in a zip-top plastic bag in the refrigerator for about 2 weeks.

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