{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Three bean salad lunch bowl",
 "description": "A make-ahead lunch of kidney beans, chickpeas and green beans in a red wine vinegar dressing with no added sugar, over brown rice, with about 312 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H25M",
 "recipeIngredient": [
  "1 can (15 oz) no-salt-added kidney beans, drained and rinsed",
  "1 can (15 oz) no-salt-added chickpeas, drained and rinsed",
  "2¼ cups fresh green beans, trimmed and cut in ½-inch pieces",
  "2 tbsp water, for steaming the green beans (drained off)",
  "2 cups cooked brown rice, cooled",
  "1 small onion, thinly sliced",
  "1 medium red bell pepper, diced",
  "½ cup chopped fresh parsley",
  "¼ cup red wine vinegar",
  "3 tbsp olive oil",
  "2 tbsp lemon juice",
  "1 tsp dried oregano",
  "½ tsp garlic powder",
  "½ tsp black pepper",
  "½ tsp salt"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the green beans in a microwave-safe bowl with 2 tbsp water. Cover and microwave 4 minutes, until bright green and just tender with a little snap. Drain, then spread them out to cool for 10 minutes. At 5,300 ft add a minute if they still squeak against the teeth."
  },
  {
   "@type": "HowToStep",
   "text": "In a large bowl whisk the vinegar, lemon juice, olive oil, oregano, garlic powder, pepper and salt until the dressing looks cloudy and thick."
  },
  {
   "@type": "HowToStep",
   "text": "Add the sliced onion to the dressing first and let it sit for 10 minutes. The vinegar softens its bite."
  },
  {
   "@type": "HowToStep",
   "text": "Add the kidney beans, chickpeas, red pepper, parsley and cooled green beans. Fold gently so the beans stay whole."
  },
  {
   "@type": "HowToStep",
   "text": "Cover and chill at least 1 hour, or overnight. The dressing soaks in and the salad tastes rounder the next day."
  },
  {
   "@type": "HowToStep",
   "text": "For each lunch, spoon one quarter of the cooled rice into a bowl or lidded container and heap one quarter of the bean salad on top. Stir once before eating."
  },
  {
   "@type": "HowToStep",
   "text": "Pack it cold. Keep it chilled and eat within 2 hours of leaving the fridge. Leftover salad keeps in a covered container in the fridge for 3 to 4 days (our kitchen practice; we hold no published source for it yet)."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "430 kcal",
  "proteinContent": "15.2 g",
  "carbohydrateContent": "65.0 g",
  "fatContent": "13.3 g",
  "saturatedFatContent": "1.9 g",
  "sugarContent": "7.4 g",
  "sodiumContent": "312 mg",
  "fiberContent": "13.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/three-bean-salad.jpg",
 "imageAlt": "Kidney beans, chickpeas and green beans pieces with sliced onion, diced red bell pepper and chopped parsley, over brown rice, in a bowl",
 "url": "https://asharedpalate.com/three-bean-salad"
}