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Start by rinsing and draining the black beans.
If you're using frozen edamame, reheat it according to the package instructions.
Prepare the vegan chick’n as per the package directions and set it aside.
Chop the pickled jalapeño peppers, halve the grape tomatoes, and dice the jicama, red pepper, and yellow pepper.
Roast the corn cobs with oil on the stove top or BBQ until they are browned, then shave the kernels off the cobs.
Chop the fresh coriander and basil.
In a large bowl, combine all the salad ingredients: black beans, edamame, vegan chick’n, jalapeños, tomatoes, jicama, red cabbage, red pepper, yellow pepper, corn, coriander, and basil.
To make the Sweet Cilantro Dressing, whisk together olive oil, white wine vinegar, cumin powder, lime juice, lime zest, ground coriander, chopped fresh coriander, honey or maple syrup, nutritional yeast, and season with salt and pepper to taste.
For the Chipotle Lime Dressing, mix together vegan mayonnaise, lime juice, paprika powder, chipotle powder, olive oil, adobo sauce, oregano, and season with salt and pepper.
Serve the salad with both dressings on the side or drizzled on top.