Albuquerque Corn Salad

8 ingredients
4 steps

Ingredients

  • 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

Directions

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

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