1. Whisk together oil, orange juice, garlic, chipotle, salt and pepper in small bowl. Pour 3 tbsp (45 mL) over the zucchini, corn and peppers in a large bowl; toss to coat. Set remaining dressing aside. 2. Grill vegetables on oiled grill in a closed preheated barbecue over medium heat (350°F/180°C), turning occasionally, for 10 to 12 minutes or until tender and slightly charred. Transfer to cutting board; let cool. 3. Cut corn kernels off the cob into a large bowl. Chop zucchini into bite-sized pieces and slice peppers into thin strips; add to corn in bowl. (Make ahead: Prepare the salad to this point, cover and let stand at room temperature for 1 hour or refrigerate for up to 1 day). 4. Add tomatoes, beans and the remaining dressing, tossing to coat. Sprinkle with cilantro and pumpkin seeds.

Southwest Grilled Vegetable and Black Bean Salad

Ingredients

Directions