Lunch Recipe

Chunky Gazpacho and Bean Salad

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

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 191 calories; protein 11.4g; carbohydrates 36.8g; fat 0.9g; sodium 439.4mg.

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