Chunky Gazpacho and Bean Salad

Chunky Gazpacho and Bean Salad

by Terrence Price 6 months ago
0 (0)
190.5 kcal
36.8 g carbs
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. 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. 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