Chunky Gazpacho and Bean Salad recipe
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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
Nutrition Info
- 190.5 caloriescarbohydrate: 36.8 gcholesterol: : -fat: 0.9 gfiber: 10.5 gprotein: 11.4 gsaturatedFat: 0.2 gservingSize: -sodium: 439.4 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Chunky Gazpacho and Bean Salad
Directions
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Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters, cut quarters crosswise into 1/2-inch pieces.
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.