Corn Jicama Relish
- 1/2 cup corn kernels (frozen kind, thawed and drained)
- 1 cup finely diced jicama
- 1 cup finely diced Roma tomato
- 1/4 cup finely diced sweet bell pepper
- 2 Tbsp chopped ripe olives
- 2 Tbsp apple cider vinegar
- 1 Tbsp picante (salsa roja, or salsa verde)
- 2 Tbsp olive oil
- In a glass bowl, mix all the ingredients together.
- Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.