Albuquerque Corn Salad

• 1 tablespoon olive oil
• 23 cup jicama, chopped
• 1 tablespoon jalapeno pepper, minced
• 2 cups fresh corn kernels (about 4 ears)
• 1 34 cups green onions, thinly sliced
• 23 cup red bell pepper, chopped
• 12 teaspoon ground cumin
• 14 teaspoon salt

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

olive oil, jicama, jalapeno pepper, corn kernels, green onions, red bell pepper, ground cumin, salt

Taken from www.food.com/recipe/albuquerque-corn-salad-513156 (may not work)