Albuquerque Corn Salad

Submitted by GibbyLou

"From Cooking Light August 2008."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 2⁄3 cup jicama, chopped
• 1 tablespoon jalapeno pepper, minced
• 2 cups fresh corn kernels (about 4 ears)
• 1 3⁄4 cups green onions, thinly sliced
• 2⁄3 cup red bell pepper, chopped
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt

directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeno to pan; saute 2 minutes, stirring frequently. Add corn and remaining ingredients; saute 2 minutes, stirring frequently.
2. Serving size = 1/2 cup.