Recipe: Southwestern Arugula Salad

Cook 1 cup corn kernels in 1 tablespoon olive oil over medium-high heat until brown, about 5 minutes; cool slightly. Toss with the arugula, 1/2 cup cooked black beans and chipotle vinaigrette.

Chipotle Vinaigrette: 1/3 cup olive oil, 2 tablespoons lime juice and 1 canned chipotle pepper with a drop of its adobo.

To make the vinaigrette, process all the ingredients, along with salt and pepper, in a blender or food processor until the mixture becomes thick and creamy. Or you can finely chop the ingredients and whisk everything together in a bowl. Hand-mixed vinaigrette isn’t as creamy as machine-blended, but it tastes just as good.

Recipe  from New York Times, June 19, 2011.

http://www.nytimes.com/2011/06/19/magazine/bold-salads.html?_r=1&ref=magazine

Photo from Master Gardening Blog.

http://mastergardeningblog.com/2011/01/recipe-sweet-potato-and-arugula-salad/