CHUNKY GAZPACHO AND BEAN SALAD

Chunky Gazpacho and Bean Salad image

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

Provided by jrwillmer4

Categories Salad Vegetable Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 190.5 calories, Carbohydrate 36.8 g, Fat 0.9 g, Fiber 10.5 g, Protein 11.4 g, SaturatedFat 0.2 g, Sodium 439.4 mg, Sugar 4.9 g