two cold salads for a hot day (a la mark bittman)

Corn Salad

2 tbs corn oil 

2-3 c. corn kernels 

1 small red onion, chopped 

1/2 red bell pepper, chopped 

1 tsp. chili powder 

1 med. tomato, chopped

1 ripe avocado, chopped 

juice of 2 limes

salt and ground black pepper 

heat oil in pan over high heat, cook corn until browned (about 2 minutes), lower the heat and add onion, pepper, chili, salt and pepper. toss. cool. add avocado, tomato, and lime juice. adjust flavor and serve! 

Red Cabbage Coleslaw

2 tbs. dijon mustard

2 tbs. wine vinegar 

1 clove garlic

1 tbs. fresh chile

1/4 c. olive oil 

red cabbage, cored and shredded

red bell pepper, shredded 

little bit red onion or scallion

salt and ground black pepper 

whisk mustard, vinegar, garlic, chili-- drizzle in olive oil to make dressing. combine remaining ingredients and refrigerate until ready to serve!