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
Instructions
- 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.
Prep Time: 45 mins
Total Time: 45 mins
Servings: 6