To make the dressing: Add the dressing ingredients to a blender or food processor and combine until well incorporated. Season to taste with salt and set aside.
To make the salad: In a cast-iron pan, toss the corn kernels in olive oil and char over high heat, about 4 minutes. Set aside.
In a large bowl, combine the arugula, black beans, scallions and cooled charred corn. Toss with the
chipotle dressing and season to taste with salt.
Garnish with the cilantro and cotija cheese, and serve immediately with extra lime juice on the side.
Notes
Tip: Fresh or frozen corn works great in this recipe. Canned corn is often unnecessarily salty, and lacks the freshness of the other two options.
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