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 calories
carbohydrate: 36.8 g
cholesterol: : -
fat: 0.9 g
fiber: 10.5 g
protein: 11.4 g
saturatedFat: 0.2 g
servingSize: -
sodium: 439.4 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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