| 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
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