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

Gallery

Recipe Summary

prep:
45 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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

191 calories; protein 11.4g; carbohydrates 36.8g; fat 0.9g; sodium 439.4mg. Full Nutrition
Advertisement