Three Bean Salad with Corn

Ingredients and Weight:

• 1 cup red kidney beans (cooked, about 200 grams)
• 1 cup green beans (fresh or frozen, about 150 grams)
• 1 cup white beans (cooked, about 200 grams)
• 2 cups fresh corn kernels (about 3 ears of corn)
• 1 red onion, chopped
• 1 bunch fresh basil leaves
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Preparation Time:

• Preparation: 15 minutes
• Cooking: 30 minutes (for beans only, as corn is fresh and ready to use)

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Soak and cook the red kidney beans and white beans according to their instructions on the package.
2. Prepare the fresh corn by removing kernels from the cob.
3. Clean and cut the green beans into desired length.
4. In a large bowl, combine the cooked beans, fresh corn, chopped red onion, and fresh basil leaves.
5. In a small bowl, mix the olive oil, balsamic vinegar, salt, and pepper to create a dressing.
6. Pour the dressing over the bean mixture and toss gently to combine.
7. Serve immediately or chill for later use.

Nutritional Information:

• Calories: Approx. 350 calories per serving (based on using moderate amounts of olive oil and balsamic vinegar)
• Carbohydrates: 55g
• Fat: 8g
• Protein: 16g
• Fiber: 8g

Dish Characteristics:

• A colorful salad with a combination of three different beans and fresh corn kernels.
• The balsamic vinegar and olive oil dressing gives it a rich flavor that pairs well with the freshness of the corn and beans.
• A great side dish for any summer barbecue or light meal.

User Comments:

1. "This salad is refreshing and filling at the same time. The combination of beans and corn is unique and delicious."
2. "The dressing adds a nice tangy flavor to the salad. It's perfect for those who enjoy a little tang in their meals."
3. "This salad is perfect for summer as it's light yet filling. It also pairs well with grilled meats."

Special Precautions and Tips:

• Soaking and cooking the beans ahead of time is recommended to ensure they are properly cooked and tender.
• Adjust the amount of dressing based on your preference for a more or less tangy salad.
• If using frozen green beans, make sure to cook them before adding them to the salad to ensure they are tender and not crunchy.