Peach and Halloumi Dense Bean Salad

2 Tbsp. extra-virgin olive oil, divided 

8 oz. halloumi cheese, sliced 1/4-in. thick

2 cups yellow corn kernels (from 4 ears)  

2 medium yellow peaches, chopped 

2 pints cherry tomatoes, halved  

1/2 small red onion, chopped 

1 (15 oz.) can chickpeas 

1 (15 oz.) can white beans 

1/4 cup finely chopped basil, plus more for garnish 

1 (0.5 oz) pkg. finely chopped chives, plus more for garnish 

1/4 cup extra-virgin olive oil 

2 Tbsp. lemon juice (from 1 large lemon) 

2 Tbsp. strawberry vinegar (I used Kosterina) 

2 tsp. salt 

1/2 tsp. black pepper 

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Arrange halloumi slices evenly in skillet and cook undisturbed until golden brown, about 2 minutes. Gently flip slices and repeat with the other side. Transfer to a plate and set aside. 

2. Heat remaining 1 tablespoon oil in the same skillet. Add corn kernels and cook undisturbed until starting to brown, about 3 minutes. Continue to cook, stirring often, until most of the kernels are charred, about 7 minutes. Remove from heat and let cool for 15 minutes. 

3. Roughly chop halloumi slices and toss with peaches, tomatoes, red onion, chickpeas, white beans, chives, basil, and cooled corn kernels in a large bowl. Add the olive oil, lemon juice, vinegar, salt, and pepper; toss again until thoroughly coated. Garnish with additional basil and chives, and serve.