Skillet Corn and Potato Toss

• 1 tablespoon olive oil
• 3/4 cup diced onion
• 3/4 cup diced red or green bell pepper
• 1 (14.5 ounce) can DEL MONTE Diced New Potatoes, well drained
• 1 (15.25 ounce) can DEL MONTE Whole Kernel Corn, No Salt Added, well drained
• Salt (optional)
• Black pepper (optional)

1. Heat oil in a large skillet over medium-high heat.
2. Cook onions and peppers 7-8 minutes or until they begin to richly brown on edges, stirring occasionally.
3. Stir in the potatoes and corn, cook 3 minutes to heat through.
4. Remove from heat, cover and let stand 3 minutes to absorb flavors.
5. Stir before serving.
6. Salt and pepper to taste, if desired.

olive oil, onion, red, del, del, salt, black pepper

Taken from allrecipes.com/recipe/skillet-corn-and-potato-toss/ (may not work)