Albuquerque Corn Salad

From Cooking Light August 2008.

• Ready In: 15 mins
• 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.