Start by slicing the zucchini into thin rounds and halving the cherry tomatoes.
In a skillet over medium heat, lightly sauté the zucchini with a splash of olive oil for about 5 minutes, or until they are tender yet still crisp. Set aside to cool slightly.
In a mixing bowl, whisk together the harissa paste, olive oil, and honey or maple syrup (if using). Season with salt and black pepper to taste.
In a large bowl, combine the baby spinach, sautéed zucchini, halved cherry tomatoes, and black beans.
Pour the harissa dressing over the salad and gently toss to combine, ensuring everything is coated evenly.
Sprinkle the chopped mint over the top and serve with lime wedges on the side.
