Preheat a grill pan to high and heat for 5 minutes. (Alternatively, preheat grill to high.) Carefully brush corn, zucchini halves and onion slices all over with olive oil. Using tongs, place corn and zucchini halves, cover and grill until the corn is charred all over and zucchini is tender, about 8-10 minutes, turning the corn often and flipping zucchini halves once after 4 minutes. Add onion slices after 4 minutes and flip them after 2 minutes.
Mix corn, zucchini, red onion, black beans and feta cheese in a large bowl (Alternatively, divide among 4 serving bowls or plates).
Add avocado dressing and season with salt and freshly ground black pepper to taste. Enjoy!
Notes
Top Tips
Use grill or a griddle pan for the veggies. Oven with a grill function would work as well. Alternatively, stir fry the vegetables in a large skillet or wok.
Keep the salad in an airtight jar or container in the fridge for up to three or four days. But keep the dressing separate.
Grilled corn on the cob lasts about four to five days in the fridge. So if you’re doing a big batch, you can use the corn for other recipes like this delicious Chipotle Corn Salsa recipe.
You can also use leftover grilled corn separated from the cob and freeze the kernels.
Recipe Variations
No zucchini? Try roasting other summer squash, or even try eggplant or roasted butternut squash.
Use vegan feta for a plant based version of this salad.