Summer Succotash

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8 ounces green beans or wax beans, trimmed, halved and blanched

Kernels from 3 ears of corn (about 2 1/2 cups) 

1 cup cherry tomatoes (preferably Sungold), halved 

1 small red bell pepper, cut into strips 

1/4 cup fresh mint leaves, chopped 

2 tablespoons fresh oregano leaves, chopped 

2 tablespoons white balsamic vinegar 

1/4 cup extra-virgin olive oil 

3/4 teaspoon kosher salt 

One 8-ounce ball fresh mozzarella, diced