Corn, Zucchini & Black Bean Salad

Corn, Zucchini & Black Bean Salad

Directions: 

1. 1. If grilling, lightly brush the corn with olive oil and grill over medium heat until charred, about 2-3 minutes per side. Let cool and then cut the kernels off the cob. Alternatively, you can boil or steam the corn if you prefer.
   2. Heat a little olive oil in a skillet over medium heat. Add the diced zucchini and cook for 3-4 minutes until just tender but still slightly crisp. Remove from heat and let cool.
   3. In a large bowl, combine the corn kernels, cooked zucchini, black beans, red bell pepper, red onion, and cilantro.
   4. In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, honey, ground cumin, salt, and pepper.
   5. Pour the dressing over the salad and toss to coat evenly. Gently fold in the diced avocado and crumbled cheese if using.
   6. You can serve the salad immediately, but it’s even better if it chills in the fridge for 30 minutes to allow the flavors to meld together.