First, drain and rinse all of the beans. I like to put them all in a big strainer, rinse well and let them drain in the sink while I prep the other ingredients. I hate a soggy wet bean salad, so this helps a ton!
Preheat the oven to 425℉. On a foil lined baking sheet add the cut up zucchini.I like mine to be small so that it fits in your bite with the rest of the bean salad. Place zucchini on the pan, drizzle with olive oil and sprinkle of salt. Optional: sprinkle 1 tsp italian seasoning on zucchini. Cook for 15 minutes, stirring half way through. Remove from oven and set aside to cool.
While the zucchini cooks chop the rest of the vegetables. Slice the tomatoes in half, and chop the fresh basil.
Now let's make the dressing! This is the money maker right here. In a bowl, whisk together the avocado oil, pesto, honey, balsamic vinegar, salt, cayenne, and fresh cracked pepper.
Assemble! Add the drained beans to a large bowl. Add in the zucchini, tomatoes, basil, and dressing. Mix well until everything is coated in the dressing.
To serve, add bean salad to a bowl. Top with a few slices of fresh mozzarella, drizzle with balsamic glaze and enjoy!
