Ingredients for - Chunky Gazpacho and Bean Salad
2.
Tomato juice, or to taste ½ cup
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
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.
![Chunky Gazpacho and Bean Salad](https://tli.fra1.cdn.digitaloceanspaces.com/recipes/c7/4d/ec/c74dec3c5c9bfd2602eb8a0e5f5fe87a-338-338.jpeg)
Recipe information
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Cooking:
45 min.
Servings per container:
6
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