Jicama relish

Yield: 2 servings

Measure Ingredient
¼ pounds Jicama, Peeled & Finely
Chopped
¼ cup Frozen Whole Corn, Thawed
& Drained
½ cup Chopped Tomato
2 tablespoons Chopped Green Pepper
1 tablespoon Chopped Black Olives
1 tablespoon Cider Vinegar
1½ teaspoon Commercial Picante Sauce
1 teaspoon Vegetable Oil

Combine All Ingredients in A Small Mixing Bowl; Mix Well. Cover & Let Stand Several Hours. Serve At Room Temperature. Refrigerate Remaining Relish.

Fat ⅕. Chol. 0.

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