Recipe - Jicama-Corn-Green Bell Pepper Skillet

2 One half cup Peeled; cubed jicama (about
1 pound)
1 cup Frozen whole kernel corn;
thawed
1 Green bell pepper; minced
1 small Onion; chopped
2 Garlic cloves; pressed
2 tablespoon Olive oil
One half teaspoon Ground cumin
One fourth teaspoon Salt
One fourth teaspoon Pepper
One half cup Minced fresh cilantro
Bell pepper halves;
(optional)

GARNISH
Fresh cilantro sprigs

Saute first 5 ingredients in hot oil in a skillet 12 to 14 minutes or until
crisptender. Stir in cumin and next 3 ingredients. If desired, serve in
bell pepper halves, and garnish. Serve immediately. Makes 4 servings.

Tip: Jicama (HEEkahmah) is a Mexican potato that has a sweet, nutty
flavor. It can be stored in a ziptop plastic bag in the refrigerator for
about 2 weeks.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1036 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998