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