While you want fresh, bright flavors in this salsa, I find that lightly cooking the zucchini removes excess moisture and gives it a subtle sweetness that balances the raw elements. Cut the zucchini into small 1/4-inch dice to match the other ingredients. Heat the olive oil in a skillet over medium-high heat and sauté the diced zucchini for 6-7 minutes, stirring occasionally, until it's tender and lightly golden. Transfer to a bowl and set aside to cool. While the zucchini cooks, dice the red onion finely and chop the cilantro, then measure out the tomatoes (diced into 1/2-inch pieces) and have the rinsed black beans ready.

Fresh corn kernels are essential for this salsa's sweet flavor and crisp texture. Remove the husks from the corn ears and use a sharp knife to carefully cut the kernels off the cob, working from top to bottom and rotating the cob as you go. You should have about 3 cups of kernels total.

In a small bowl, whisk together the apple cider vinegar, lime juice, and remaining olive oil (this should be about 1 tablespoon left over from Step 1). Add the salt, garlic powder, and ground cumin, then whisk until fully combined. The acid and oil should emulsify slightly and the spices should dissolve evenly throughout. Taste the vinaigrette and adjust seasoning if needed—I like to add an extra pinch of salt to bring out all the flavors of the other ingredients.

In a large bowl, combine the corn kernels from Step 2, cooked zucchini from Step 1, black beans, diced tomatoes, red onion, and cilantro. Pour the vinaigrette from Step 3 over the mixture and gently toss everything together until evenly coated. Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld—I find this resting time really helps the vinaigrette penetrate all the vegetables and creates a more cohesive dish. Serve with tortilla chips, as a topping for grilled meats, or with warm bread.