By Marilyn Harris
Enquirer contributor

Black beans have a light texture as well as a good flavor and color that make them an ideal ingredient for a summer salad. Combining them with delicious fresh corn, vine-ripened tomatoes and an assortment of peppers, gives you a pretty bean salad certain to be a hit at your next cookout or picnic. Since you can cook the beans a day ahead and assemble the salad hours before the meal, this dish fits well into a casual summer party menu. If you want to skip cooking the dried beans, substitute three 16-ounce cans of beans that are drained and rinsed.

If it's hot and you don't like the idea of using the oven, roast the corn on the grill. Simply rub the corn with enough olive oil to lightly coat and place on a medium-hot grill, turning often with tongs. It should take 6 to 8 minutes over direct heat to lightly brown the corn.

The red bell and mild green chile peppers may also be roasted outdoors. Place the peppers on the grill rack and put the lid on. Turn them a few times until the skin is evenly browned. When the peppers are well browned and fork-tender, remove them to a plastic bag with a zip top. Close the bag and allow the peppers to cool completely. The thin parched skin will soften as they cool in the closed bag, making them easy to peel. Remove all of the seeds and the stringy membranes along with the stem before cutting into small strips.

Succulent, vine-ripened cherry (or grape) tomatoes add wonderful color and a splash of fresh flavor. Be sure to cut them in half. Lightly salting them before adding them to the salad will make them taste even better.

The basil, scallions and simple vinaigrette dressing add the flavor zest you need to finish this salad. After tossing in the dressing you may simply put the salad into a bowl for serving, but it is more attractive atop some crisp lettuce leaves. Wash and dry the lettuce ahead and store it in a sealed plastic bag to chill. Assemble the salad on a lettuce-lined dish just before serving. Top with a bouquet of basil.

Black Bean and Corn Salad with Peppers

1 pound dried black beans

6 ears fresh corn

Olive oil

3 mild green chile peppers

1 large red bell pepper

6 scallions

2 large jalapeŇo peppers

1 pint cherry tomatoes

2 teaspoons fine sea salt

1/2 cup finely shredded basil leaves

1/2 cup extra virgin olive oil

3 tablespoon red wine vinegar

1 clove garlic, finely minced

1 tablespoon Dijon mustard

1 teaspoon freshly ground pepper, or to taste

1 large head leaf or Romaine lettuce

Basil leaves, for garnish

Soak beans: Cover with 2 to 3 inches of water in a lidded saucepan. Boil 5 minutes, remove from heat and let sit, covered, 1 hour. Drain and rinse. Return to rinsed pan and cover with 2 to 3 inches water. Simmer, partially covered, until tender. Drain; set aside.

Brush corn with olive oil. Place on a baking sheet and roast in a preheated 450-degree oven 15 minutes. Remove, cool and cut kernels from the cob. Roast and peel the mild green chiles and red bell pepper. Cut into small strips. Trim away all but a couple of inches of the green scallion tops. Slice into thin slices. Core and seed jalapeŇos and mince finely. Cut tomatoes in half. Sprinkle with 1 teaspoon salt and lightly toss. Toss together beans, corn, all three peppers, tomatoes, scallions and basil.

Make dressing: Whisk olive oil, garlic, vinegar, remaining teaspoon of salt and pepper. Taste and correct seasonings. Toss dressing into the bean mixture. Spoon onto lettuce-lined serving dish. Garnish with fresh basil. Makes 8 to 10 servings.

Contact Marilyn Harris by mail: c/o Cincinnati Enquirer, 312 Elm St., Cincinnati 45202; e-mail: marilyn@ 55krc.com.