Black bean, corn, and squash salad

1 1/2 cups dried black beans rinsed, picked over
3 ears corn husked
1 cup red onion chopped
1 large red bell pepper chopped
1/2 cup Italian parsley chopped
2 tablespoons Italian parsley chopped
1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound whole baby summer squash or zucchini 1/2 inch rounds
3 cloves garlic chopped

1. Place beans in heavy saucepan; add enough cold water to cover by 3 inches. Soak over night.
2. Drain beans and return to pan. Add enough cold water to cover beans by 3 inches and bring to a boil. Reduce heat to medium; simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain well. Transfer to large bowl; cool. Cook corn in pot of boiling water until crisp-tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Add corn, onion, bell pepper, and 1/2 cup parsley to beans. Whisk vinegar and lemon juice in small bowl. Gradually whisk in oil. Pour dressing over salad and toss well. Season with salt and pepper.
3. Heat 1 tablespoon of oil in heavy large skillet over medium heat. Add squash and garlic and saute 3 minutes. Reduce heat to medium low. Cover and cook until squash is crisp-tender about 8 minutes. Season squash with salt and pepper. Sprinkle with remaining parsley. Spoon squash atop salad. Serve room temperature.