Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and cut into small cubes. Rinse the tomatoes, remove the stems and cut into slices.
Rinse and trim the scallions. Cut the white and light green sections diagonally into thin slices and the green sections into rolls.
Mix the diced bell pepper, sliced tomatoes, corn and scallions in a bowl.
Rinse the basil, shake dry and chop finely.
For the dressing, mix the vinegar with 2 tablespoons of water. Season with salt and pepper and stir in the oil with a whisk. Mix in the basil.
Mix the salad ingredients with the dressing and serve showered with scallion rings.