Roasted Corn Salad

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4 ears corn, shucked

1/4 cup plus 1 tablespoon olive oil

Kosher salt and freshly ground black pepper

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 cup grape tomatoes, halved

1/2 cup fresh basil leaves, torn

3 scallions, thinly sliced

One 15-ounce can black beans, rinsed and drained