• Use a vegetable peeler to create long, thin ribbons from the zucchini squash. Stop when you reach the seeds at the center.
• Place the zucchini ribbons in a bowl and set aside.

• In a large mixing bowl, combine the black beans, thawed corn, diced orange bell peppers, and spring mix.
• Add the ranch dressing and salsa to the bowl. Gently toss until all ingredients are well coated.
• Season the salad with black pepper and ground cumin to taste. Adjust the seasoning as needed.
• Add the shredded Mexican blend cheese to the salad and toss gently to combine.

• Arrange a bed of zucchini ribbons on individual serving plates or a large serving platter.
• Spoon the black bean and corn salad over the zucchini ribbons, distributing it evenly.

• Drizzle a little extra virgin olive oil over the salad.
• Sprinkle with a pinch of salt if desired.
• Serve immediately as a healthy and nutritious meal or side dish.

Enjoy your vibrant and delicious Black Bean and Corn Salad with Zucchini
Ribbons!