| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican, Vegetables | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Peeled; cubed jicama (about 1 pound) |
| 1 | c | Frozen whole kernel corn; thawed |
| 1 | Green bell pepper; diced | |
| 1 | sm | Onion; chopped |
| 2 | Garlic cloves; pressed | |
| 2 | tb | Olive oil |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Minced fresh cilantro |
| Bell pepper halves; (optional) | ||
| Fresh cilantro sprigs |
INSTRUCTIONS
GARNISH 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. Makes 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. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”