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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

Nutrition Info

190.5 calories carbohydrate: 36.8 g cholesterol: : - fat: 0.9 g fiber: 10.5 g protein: 11.4 g saturatedFat: 0.2 g servingSize: - sodium: 439.4 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

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.

6 servings

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