Layered Black Bean Salad With Zucchini, Corn And Avocado

Ingredients

• 5 tablespoon olive oil
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• 1 tablespoon plus 1 teaspoon finely chopped crystallized ginger, or 2 teaspoons fresh ginger plus 1 teaspoon sugar
• 1 teaspoon minced fresh garlic
• 1 teaspoon honey
• 1/2 teaspoon freshly grated lemon zest
• 1/2 to 1 teaspoon seeded and minced fresh serrano or jalapeño pepper
• Pinch kosher salt
• 1 15-ounce can black beans
• 1 cup diced zucchini (about 4 ounces)
• 1 1/2 cups halved or quartered red and yellow cherry tomatoes (depending on size)
• 1 medium-large ripe-but-firm avocado
• 1 1/4 cups fresh raw corn kernels (from about 2 large ears)
• kosher salt
• 1/3 cup coarsely chopped fresh herbs (any combination of basil, mint, cilantro, parsely, chives, Thai basil, etc.)
• 1/3 cup sliced scallions (light and dark green parts)
• 1/3 cup toasted sliced almonds, toasted pepitas, or toasted pine nuts
• 6 fresh herb sprigs or edible flowers (optional)