Heat canola oil in a Dutch oven over medium heat until hot.
Pour off drippings.
Return beef to pot.
Season with salt.
Stir in broth and salsa.
Bring to a boil.
Cover tightly and simmer 1 1/2 hours.
Stir in corn, zucchini and beans.
Continue cooking, covered, 15 to 20 minutes or until beef is tender.
Stir in cornstarch mixture.
Cook and stir 1 minute until thickened.
Serve with garnishes if desired.