For the corn salad, pre-heat a medium size non-stick pan over medium-high heat. Add 2 teaspoons of oil along with the corn, cook for 4 minutes, stirring often. Once the corn has charred a bit, lower the heat to medium and add the red onions, garlic, bell pepper, black beans, ¼ teaspoon salt, and a couple cracks of pepper, mix well. Cook for 2 minutes and then turn the heat off. Add the cilantro, lime juice, mix well and check for seasoning. Transfer to a serving dish and enjoy.

For the jicama slaw, peel the jicama and use a mandoline to cut it into matchstick thin pieces and add to a large bowl. If you don’t have a mandoline you can grate the jicama or slice into thick strips. Peel and grate the carrot directly into the bowl with the jicama and add the red cabbage and pepitas. Slice the skin off the orange and cut the segments of fruit directly into the bowl. Make the dressing by adding the lemon juice, honey, chili powder, salt, and pepper to a small bowl. Add the olive oil while whisking vigorously, adding enough oil to thicken the dressing. Check for seasoning and add adjust if needed. Dress the slaw with enough dressing to coat along with ¼ teaspoon salt and a couple cracks of pepper, mix well and serve.