Servings: 4

Three Ripe Tomatoes Three Ripe Tomatoes
2 Zucchini 2 Zucchini
1 Yellow Squash 1 Yellow Squash
2 Ears of Ripe Organic Corn or one bag Frozen Organic Corn 2 Ears of Ripe Organic Corn or one bag Frozen Organic Corn
1/2 Red Onion ½ Red Onion
Red Pepper Red Pepper
Can of Organic Canneloni Beans (drained and rinsed) Can of Organic Canneloni Beans (drained and rinsed)
3 TBS Lime Juice (one large Lime) 3 TBS Lime Juice (one large Lime)
3 TBS Olive Oil 3 TBS Olive Oil
1 tsp Salt 1 tsp Salt
1 tsp Pepper 1 tsp Pepper
2 to 3 cloves of Garlic 2 to 3 cloves of Garlic
1 tsp Basil (Dehydrated) 2 TBS if fresh 1 tsp Basil (Dehydrated) 2 TBS if fresh
One tsp Organic Agave/Stevia Blend One tsp Organic Agave/Stevia Blend
1/2 tsp Dijon Mustard (or mustard if you can't find a Vegan Dijon) ½ tsp Dijon Mustard (or mustard if you can't find a Vegan Dijon)

Rough cut the Tomato and the Red Onion and refrigerate the Canneloni Beans.
Use either a griddle pan or a grill and slice the Zucchini, Red Pepper and Yellow Squash.  Brush with Olive Oil (or if you prefer use Coconut Oil or Coconut Oil Spray).  Grill it on medium high just until charred.   Cool slightly and rough chop again (around ½ inch cubes).
Grill Corn just until it starts to char on all sides, set aside to cool a bit.
Take Lime Juice, Olive Oil, Dijon, Salt/Pepper, Basil, garlic and Agave/Stevia Blend and mix in a blender until it emulsifies.
Add in Canneloni Beans to other vegetables (cooked and raw together in a large mixing bowl).  Add in dressing a bit at a time until dressed.
Plate and garnish with fresh pepper and Basil.