Name: Chunky Gazpacho and Bean Salad
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Cucumber - 1 large; Tomato juice, or to taste - ½ cup; Red wine vinegar - 2 tablespoons; Hot pepper sauce - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper to taste - ½ teaspoon; Red kidney beans, drained and rinsed - 1 (16 ounce) can; Great Northern beans, drained and rinsed - 1 (16 ounce) can; Tomatoes, cut into wedges - 3 medium; Celery, sliced diagonally into 1/2-inch-thick pieces - 2 stalks; Yellow bell pepper, cut into 2-inch pieces - 1 large; Green bell pepper, cut into 2-inch pieces - 1 large; Green onions, thinly sliced - 2

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Chunky Gazpacho and Bean Salad

1. Cucumber - 1 large

2. Tomato juice, or to taste - ½ cup

3. Red wine vinegar - 2 tablespoons

4. Hot pepper sauce - ½ teaspoon

5. Salt - ½ teaspoon

6. Ground black pepper to taste - ½ teaspoon

7. Red kidney beans, drained and rinsed - 1 (16 ounce) can

8. Great Northern beans, drained and rinsed - 1 (16 ounce) can

9. Tomatoes, cut into wedges - 3 medium

10. Celery, sliced diagonally into 1/2-inch-thick pieces - 2 stalks

11. Yellow bell pepper, cut into 2-inch pieces - 1 large

12. Green bell pepper, cut into 2-inch pieces - 1 large

13. Green onions, thinly sliced - 2

How to cook deliciously - Chunky Gazpacho and Bean Salad

1. Stage

Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.

2. Stage

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.