1. Bring a large pot of water to a boil. Add rice and cook, stirring occasionally, until tender, 20 to 25 minutes.
2. Meanwhile, use the large holes of a box grater to shred zucchini. Place shredded zucchini in a clean kitchen towel, gather ends, and twist tightly to expel as much liquid as possible.
3. To make the vinaigrette, whisk oil, lime juice, honey, and cumin in a large bowl. Drain rice and toss with vinaigrette until coated; let cool for 10 minutes.
4. Toss zucchini, black beans, and half each of the radishes, cilantro, and scallions with rice and season with salt and pepper to taste. Garnish with pepitas and remaining radishes, cilantro, and scallions before serving.
Source: Hannaford fresh Magazine, May - June 2016