Salad Ingredients:
Extra virgin olive oil (have at least 1/4 cup ready)
Salt and pepper
2 medium ears of fresh corn, shucked and kernels sliced from the cob
1 red onion, sliced in rings
1 medium zuchini, sliced on an angle
1 large red or yellow bell pepper, halved and sliced in rings
10-15 spears of asparagus
1 can black beans, rinsed and drained
1 head romaine lettuce, chopped
2 ripe avocados, diced and sprinkled with lemon juice
1 cup crumbled feta cheese (omit for vegan version)
1/3 cup toasted slivered almonds

Dressing Ingredients:
6 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
zest from one lemon
1 teaspoon honey (or agave nectar for vegan version)
2 tablespoons chopped fresh cilantro
1 clove crushed garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and pepper to taste