This is the type of salad that has a lot of flavors. It could be eaten with some thick and crusty bread to sop up the spices.

Start by taking a large skillet and pouring in about a fourth of a cup of olive oil. Turn the heat to medium and add one teaspoon of salt, half of a teaspoon of pepper, one teaspoon of cumin, one eighth of a teaspoon of cayenne, the zest of one lime, and one eighth of a teaspoon of cardamom. Use a large wooden spoon to stir the spices and oil so that the skillet can be well seasoned. Now add two cups of corn. Use the spoon to continue to stir often. You want the corn to become a little brown without becoming burned. It should be golden brown and should smell a little toasty and pungent. When you are satisfied with how it is done, remove the skillet from the heat and allow the corn to cool.

Put a fourth of a cup of olive oil into a large bowl. Add the juice of the lime. Chop two cups of cherry tomatoes into quarters and put those in the bowl. Add the seasoned corn. Drizzle in about two tablespoons of red wine vinegar. Finely chop two sprigs of mint and two of cilantro. Toss the salad so that everything gets well combined.

After this is done, take a cucumber and slice it into matchstick shaped pieces that you can put in the salad. Cut two scallions the same way and add them to the salad.

At this point, the salad should be a highly experiential meal! This is because there are multiple colors present. There are also multiple layers of spices that exist in this salad.

The one thing that is lacking in the salad is protein. However, this is easily remedied! All you need is two boneless chicken breasts, some more oil, a spatula, and the skillet that was used to cook the corn. It is well seasoned, so it is good to go! Put a little more oil in the skillet and turn the heat to medium. Put the chicken in and allow it to cook for a few minutes. Flip the chicken over and allow for it to cook for a few more minutes. See if you are happy with the doneness of the chicken. If you are not, allow it to cook for a couple more minutes on each side. Eat it with the salad and bread for a well-balanced meal.