Chunky Gazpacho and Bean Salad

Tossed in a tangy and spicy tomato juice mixture, this chunky bean and gazpacho salad is perfect for hot summer days.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 191 Calories

Ingredients

• ½ teaspoon salt
• ground black pepper to taste
• 2 tablespoons red wine vinegar
• ½ teaspoon hot pepper sauce
• 2 green onions, thinly sliced
• 1 large cucumber
• 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
• 1 large yellow bell pepper, cut into 2-inch pieces
• 1 large green bell pepper, cut into 2-inch pieces
• ½ cup tomato juice, or to taste
• 2 stalks celery, sliced diagonally into 1/2-inch-thick pieces

Recipe Instructions

Step 1

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

Step 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.