Corn Salad

• 2 16oz bags frozen corn
• 1 15oz can black beans drained and rinsed
• 1 chopped orange bell pepper
• ½ cup grape tomatoes cut in half lengthwise
• ½ cup finely diced red onion
• ½ cup Cotija cheese, roughly crumbled
• ¼ cup apple cider vinegar
• ½ cup good olive oil
• ½ teaspoons kosher salt
• ½ teaspoon freshly ground pepper
• ½ cup julienned fresh basil leaves

In a large pot of boiling water, cook the corn for about 4 minutes. Drain and allow to cool. Toss the corn in a large bowl with the black beans, bell pepper, tomatoes, onion, cheese, vinegar, olive oil, salt, and pepper. Just before serving toss in the fresh basil and taste for seasoning. Serve cold or at room temperature.