Jicama-Corn-Green Bell Pepper Skillet

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Jicama-Corn-Green Bell Pepper Skillet

 

2 1/2 cups peeled, cubed jicama

1 cup frozen whole kernel corn, thawed

1 green bell pepper, diced

1 small onion, chopped

2 garlic cloves, pressed

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 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

crisp-tender. Stir in cumin and next 3 ingredients. If desired, serve in bell

pepper halves, and garnish. Serve immediately.

Serves 4.

 

 

 

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