{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Black bean, corn and quinoa salad",
 "description": "A vegan black bean, corn and quinoa salad for a full lunch, bright with lime and orange, with about 459 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "¾ cup dry quinoa, rinsed",
  "2 cans (15 oz each) no-salt-added black beans, drained and rinsed",
  "2 cups frozen corn kernels, thawed",
  "1 red bell pepper, diced",
  "1 cup cherry tomatoes, halved",
  "2 cups baby spinach, chopped",
  "⅓ cup diced red onion",
  "1 jalapeño, seeded and finely diced",
  "1 cup cilantro leaves, chopped",
  "1 cup orange sections, cut in bite-size pieces",
  "¼ cup roasted unsalted sunflower seeds",
  "3 tbsp lime juice",
  "3 tbsp olive oil",
  "1 tsp ground cumin",
  "½ tsp garlic powder",
  "¼ tsp black pepper",
  "¾ tsp salt",
  "1½ cups water, for cooking the quinoa"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Rinse the quinoa in a fine strainer. Bring it and 1½ cups water to a boil in a small pot, then turn the heat to low and cover. At 5,300 ft water boils near 203 °F, so give it 18 to 20 minutes instead of 15. It is done when the water is gone and each grain shows a tiny white tail."
  },
  {
   "@type": "HowToStep",
   "text": "Spread the quinoa on a sheet pan to cool for 15 minutes, fluffing it once with a fork."
  },
  {
   "@type": "HowToStep",
   "text": "While it cools, stir the lime juice, salt, cumin, garlic powder and pepper together in a large bowl until the salt melts. Whisk in the olive oil."
  },
  {
   "@type": "HowToStep",
   "text": "Tip the warm quinoa into the bowl and toss, so the grain drinks up the dressing."
  },
  {
   "@type": "HowToStep",
   "text": "Add the beans, corn, red pepper, tomatoes, onion, jalapeño, orange pieces and cilantro. Fold gently so the beans stay whole."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the spinach and sunflower seeds just before you eat, so the leaves stay bright and the seeds stay crisp."
  },
  {
   "@type": "HowToStep",
   "text": "Divide among four bowls. Leftovers go in the fridge within 2 hours; keep the spinach and seeds out of the container until you eat. Keeps 3 days in the fridge (our kitchen practice; we hold no published source for it yet)."
  }
 ],
 "imageAlt": "Black beans, corn, quinoa, diced red bell pepper, halved cherry tomatoes, orange pieces, chopped cilantro and sunflower seeds, in a bowl",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "524 kcal",
  "proteinContent": "20.6 g",
  "carbohydrateContent": "77.1 g",
  "fatContent": "17.7 g",
  "saturatedFatContent": "2.4 g",
  "sugarContent": "at least 9.7 g (1 row carries no value)",
  "sodiumContent": "459 mg",
  "fiberContent": "18.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/black-bean-corn-salad.jpg",
 "url": "https://asharedpalate.com/black-bean-corn-salad"
}