Corn And Jicama Relish

1/4 lb jicama, peeled, finely diced
1/4 cup frozen whole kernel corn, thawed and drained well
1 small Roma tomato, diced
2 Tbsp green bell pepper, diced
1 Tbsp black olives, diced
1 Tbsp apple cider Vinegar
1 1/2 tsp picante sauce (use favorite jarred)
1 tsp olive oil

Put all the ingredients in a glass bowl and stir together with a spoon until well combined.
Cover bowl with plastic food wrap, and refrigerate for 1 to 2 hours.
Remove from refrigerator and let stand at room temperature for 15 minutes before serving.
Serve with warm tortilla chips, hearty crackers, or anywhere you would normally serve a relish.