Grilled Zucchini & Corn White Bean Salad

0 Preheat grill to medium heat.
1 Slice your zucchini into thirds, lengthwise. Place them on a plate or cutting board and sprinkle with salt. This will help draw out a little moisture. Set them aside for a few minutes while you prepare the corn, drain the beans, and chop your herbs.
2 Place the zucchini and corn on the grill and grill for about 5 minutes per side, until they're nicely charred.
3 While your veggies are grilling, prepare the dressing by adding all ingredients to a jar. Use a hand frother to mix until emulsified. Season to taste.
4 Chop the zucchini and cut the corn from the cob, and divide between serving plates. Add the beans, herbs and pine nuts and drizzle with the dressing right before serving. This salad is best enjoyed right away, but leftovers can be enjoyed for up to 48 hours.