
Chunky Gazpacho and Bean Salad
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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
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