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Add a photoServings: 4
Ingredients
- 2 1/2 c. cubed peeled jicama - (abt 1 lb)
- 1 c. frzn whole kernel corn thawed
- 1 x green bell pepper diced
- 1 sm onion minced
- 2 x garlic cloves pressed
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp grnd cumin
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 c. chopped fresh cilantro Bell pepper halves (optional) Fresh cilantro sprigs for garnish
Directions
- Saute/fry first 5 ingredients in warm oil in a skillet 12 to 14 min or possibly till crisp-tender. Stir in cumin and next 3 ingredients. If you like, serve in bell pepper halves, and garnish. Serve immediately.
- This recipe yields 4 servings.
- Tip: Jicama (HEE-kah-mah) is a Mexican potato which has a sweet, nutty flavor. It can be stored in a zip-top plastic bag in the refrigerator for about 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 63 | 52% |
| Total Fat 7.11g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 249mg | 7% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.46g | 2% |
| Protein 1.71g | 3% |
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