Chunky Gazpacho and Bean Salad

Name: Chunky Gazpacho and Bean Salad recipe
Prep time: 45 min
Cook time: 15 min
Yield: 6 servings
Cuisine: Global
Ingredients: 1 large cucumber; ½ cup tomato juice, or to taste; 2 tablespoons red wine vinegar; ½ teaspoon hot pepper sauce; ½ teaspoon salt; ground black pepper to taste; 1 (16 ounce) can red kidney beans, drained and rinsed; 1 (16 ounce) can great northern beans, drained and rinsed; 3 medium tomatoes, cut into wedges; 2 stalks celery, sliced diagonally into 1/2-inch-thick pieces; 1 large yellow bell pepper, cut into 2-inch pieces; 1 large green bell pepper, cut into 2-inch pieces; 2 green onions, thinly sliced

by Terrence Price 1 year ago

0 (0)

190.5 kcal

36.8 g carbs

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Description

Delicious, refreshing gazpacho salad that is best during the summer with fresh vegetables.

Ingredients

1 large cucumber
½ cup tomato juice, or to taste
2 tablespoons red wine vinegar
½ teaspoon hot pepper sauce
½ teaspoon salt
ground black pepper to taste
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can great northern beans, drained and rinsed
3 medium tomatoes, cut into wedges
2 stalks celery, sliced diagonally into 1/2-inch-thick pieces
1 large yellow bell pepper, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
2 green onions, thinly sliced

Directions

1. Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
2. Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.

Nutrition Facts

serving: 6 servings

calories: 190.5 kcal

carbohydrates: 36.8 g

protein: 11.4 g

saturated fat: 0.2 g

sodium: 439.4 mg

fiber: 10.5 g

sugar: 4.9 g