Blueberry, Roasted Corn, Soy Bean and Arugula Salad

Ingredients

• 2 cups beans soy beans
• with the shells
• fresh or frozen
• 1 teaspoon olive oil
• 3 cups corn fresh or frozen
• 1 clove garlic minced
• 2 each scallions
• spring or green onions sliced
• 1/2 teaspoon cumin ground
• 1/4 teaspoon coriander seeds ground
• 1 each sweet red bell peppers cubed
• 3 cups blueberries fresh
• 8 cups arugula (roquette) prepared
• or mixed greens
• 2 tablespoons olive oil
• extra-virgin
• 1 tablespoon white wine vinegar
• 1 teaspoon maple syrup or honey
• or suagar
• 2 each scallions
• spring or green onions sliced
• 1 clove garlic minced
• optional
• 4 tablespoons cilantro freshly chopped
• with thin stems
• 1 x salt and black pepper to taste

Instructions

1. Bring a pot of salted water to a boil, cook soy beans for about 10 minutes.
2. Drain, rinse under cold water, remove the shells and transfer the cooked soy beans into a large mixing bowl.
3. Meanwhile heat the oil in a medium nonstick skillet over medium-high heat.
4. Add the garlic and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
5. Stir in the corn, and cook until the corn kernels become brown and most of the liquid has been evaporated, about 8 minutes.
6. Stir in the cumin and coriander, and cook for another 2 minutes until kernels are well coated.
7. Remove from the heat, and let cool for a few minutes.
8. While the corn is toasting in the pan, in a small bow, whisk together all the dressing ingredients until well blended.
9. Season to taste with salt and black pepper.
10. Add toasted corn, red bell pepper cubes, and blueberries into the same mixing bowl with the soy bean.
11. Pour most of the dressing over the veggies, and gently toss until well combined.
12. Leave out about 1/2 tablespoon of dressing to gently toss with arugula.
13. Divide the arugula evenly among serving plates.
14. Place equal amount of dressed corn-blueberry mixture on top of arugula bed.
15. Serve.
16. Note: The corn-blueberry-soy sauce mixture can be made 1 day ahead, keep it refrigerated until ready to serve.