Serves 8

Ingredients:

• 1 1/2 pounds green beans, trimmed
• 3 ears corn, husked
• 1 tablespoon, plus 1/2 cup olive oil
• 1 1/2 cups cherry tomatoes (about 9 ounces), halved
• 1/3 cup (packed) fresh basil, thinly-sliced
• 1 large shallot, chopped
• 3 tablespoons white wine vinegar

Preparation: Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry.

Prepare barbecue (medium heat). Brush corn with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn.

Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and tomatoes. Mix basil, shallot and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.

Notes: Beans can be prepared 1 day ahead if desired; wrap and chill.