Directions

1. Combine cilantro, 2/3 cup olive oil, the lime juice, garlic, salt, and oregano in a food processor. Whirl until smooth, stopping to scrape inside of container as needed. Pour into a small bowl and refrigerate until ready to use.
2. Halve zucchini lengthwise, then slice crosswise about 1/2 inch thick. Cut cherry tomatoes in half. Pit, peel, and slice avocado lengthwise. Set vegetables aside. Rinse and drain black beans, transfer to a small microwave-safe bowl, and stir in cumin.
3. Heat olive oil in a large frying pan over medium heat. Add corn and cook, stirring often, until it begins to brown, 4-6 minutes. Add zucchini, season with garlic salt, and cook, stirring often, until tender-crisp, 5-6 minutes. Remove pan from heat and set aside.
4. Put rice in a microwave-safe bowl and microwave on high until hot, stirring once, about 2 minutes. Repeat to microwave beans until hot, about 1 1/2 minutes.
5. Divide rice evenly among serving bowls. To each bowl add portions of zuchini-corn mixture, beans, tomatoes, and avocado. Drizzle generously with cilantro dressing and serve more on the side. Refrigerate any leftover dressing in a sealed container up to 1 week.