Blueberry, Roasted Corn, Soy Bean and Arugula Salad (#2267)
Serves
Ready
4
28
Minutes
Prep
Cook
10
Minutes
18
Minutes
Categories
Salads
Side
Low Fat
Vegetarian
Share This Recipe
Ingredients
- 2 cups Beans soy beans, with the shells, fresh or frozen
- 1 tsp Olive Oil
- 3 cups Corn fresh or frozen
- 1 clove Garlic minced
- 2 Scallions, Spring Or Green Onions sliced
- 1/2 tsp Cumin ground
- 1/4 tsp Coriander Seeds ground
- 1 Sweet Red Bell Peppers cubed
- 3 cups Blueberries fresh
- 8 cups Arugula (Roquette) prepared, or mixed greens
Dressing
- 2 tablespoons Extra-Virgin Olive Oil
- 1 Tbsp White Wine Vinegar
- 1 tsp Maple Syrup or honey, or suagar
- 2 Scallions, Spring Or Green Onions sliced
- 1 clove Garlic minced, optional
- 4 tablespoons Cilantro freshly chopped, with thin stems
- 1 Salt And Black Pepper to taste
Directions
- Bring a pot of salted water to a boil, cook soy beans for about 10 minutes.
- Drain, rinse under cold water, remove the shells and transfer the cooked soy beans into a large mixing bowl.
- Meanwhile heat the oil in a medium nonstick skillet over medium-high heat.
- Add the garlic and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
- Stir in the corn, and cook until the corn kernels become brown and most of the liquid has been evaporated, about 8 minutes.
- Stir in the cumin and coriander, and cook for another 2 minutes until kernels are well coated.
- Remove from the heat, and let cool for a few minutes.
- While the corn is toasting in the pan, in a small bow, whisk together all the dressing ingredients until well blended. Season to taste with salt and black pepper.
- Add toasted corn, red bell pepper cubes, and blueberries into the same mixing bowl with the soy bean.
- Pour most of the dressing over the veggies, and gently toss until well combined.
- Leave out about 1/2 tablespoon of dressing to gently toss with arugula.
- Divide the arugula evenly among serving plates.
- Place equal amount of dressed corn-blueberry mixture on top of arugula bed.
- Serve.
- Note: The corn-blueberry-soy sauce mixture can be made 1 day ahead, keep it refrigerated until ready to serve.
Source: {{url}}