Jicama-Corn-Green Bell Pepper Skillet

Recipe Ingredients

2 1/2 cups	592ml	Peeled - cubed jicama (about 1 pound)
1 cup	62g / 2.2oz	Frozen whole kernel corn - thawed
1		Green bell pepper - diced
1		Onion - chopped (small)
2		Garlic cloves - pressed
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 cup	8g / 0.3oz	Minced fresh cilantro
		Bell pepper halves - (optional)
		Garnish: fresh cilantro sprigs

Recipe 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.

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.

Source:
Southern Living

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