Charred Corn and Cabbage Salad

Add the kidney beans into a large bowl.

The cabbage can be shredded or thinly sliced. Put the sliced/shredded cabbage into a separate mixing bowl and sprinkle with two tablespoons of salt. Now squeeze the life out it. The salt granules will cut the flesh of the cabbage and allow the liquid to escape while it breaks down the tough texture. You’ll notice a lot of liquid coming out into the bottom of the bowl. Massage the cabbage until it looks wilted and weak. Then soak the cabbage in another bowl of water for two minutes to allow some of the excess salt to leach out. Drain off the water and add cabbage to the kidney beans.

Cut the corn off the cob or use frozen sweet corn in a pinch. Add one tablespoon oil to a pan on medium high heat and wait for it to almost smoke. Add corn and cover the pan. Check it after two minutes. You want the corn to be blackened on at least one side. Shake the pan to loosen the kernels and season with salt and pepper. When the corn is charred and cooked through, remove from heat. Add it to the bowl with the cabbage and beans when cool.

Chop scallions a half-inch long. They add a nice bite to this salad when they are larger. Remove the seeds from the jalapeno and cut into a small dice. Pull the leaves off of half of a bunch of cilantro and add all of these ingredients into the bowl with the cabbage mixture.

Finally, add the juice of one lime and half a lemon, remaining olive oil and the honey to the bowl and thoroughly mix with your hands. Season one last time with salt and pepper.