Mexican Summer Salad

Ingredients
2 1/2 cups jicama, peeled and cubed 1 cup frozen whole kernel corn, thawed

1 green bell pepper, diced 2 Tbsp. olive oil

2 cloves garlic, pressed 1/4 tsp. salt

1/2 tsp. ground cumin 1/2 cup fresh cilantro, minced

1 1/4 tsp. pepper fresh cilantro sprigs, for garnish

bell pepper halves (optional)

Ingredients
2 1/2 cups jicama, peeled and cubed	1 cup frozen whole kernel corn, thawed
1 green bell pepper, diced	2 Tbsp. olive oil
2 cloves garlic, pressed	1/4 tsp. salt
1/2 tsp. ground cumin	1/2 cup fresh cilantro, minced
1 1/4 tsp. pepper	fresh cilantro sprigs, for garnish
bell pepper halves (optional)

In a skillet, saute jicama, corn, green pepper, onion and garlic in olive oil for about 12 mintues, or until crisp-tender. stir in cumin, salt, pepper and cilantro. If desired, serve in bell pepper halves and garnish with cilantro sprigs.