Delicious, refreshing gazpacho salad that is best during the summer with fresh vegetables.
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.
Per Serving: 191 calories; protein 11.4g; carbohydrates 36.8g; fat 0.9g; sodium 439.4mg.