Chunky gazpacho and bean salad - gh_9407
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Tomatoes (about 1 lb) |
| 2 | Celery stalks | |
| 2 | Green onions | |
| 1 | large | Cucumber |
| 1 | large | Yellow pepper |
| 1 | large | Green pepper |
| ⅓ | cup | Tomato juice |
| 3 | tablespoons | Olive or salad oil |
| 2 | tablespoons | Red wine vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground black pepper |
| ½ | teaspoon | Hot pepper sauce |
| 1 | can | (>19oz) red kidney beans, rinsed and drained |
| 1 | can | (16oz) Great Northern beans, rinsed and drained |
Directions
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. Cut tomatoes into wedges. Slice celery diagonally into ½" pieces.
Thinly slice green onions. With vegetable peeler, remove some strips of skin from cucumber, leaving some green for an attractive look. Cut cucumber lengthwise into quarters. Cut quarters crosswise into 1½" pieces. Cut peppers into 2" pieces.
2. In lg bowl, with wire whisk or fork, mix tomato juice, olive or salad oil, vinegar, salt, black pepper, and hot pepper sauce. Add tomatoes, celery, green onions, cucumber, peppers, and beans; toss gently to mix. Cover and refrigerate salad if not serving right away.
Each serving: About 220 calories, 8 g fat, 0 mg cholesterol, 590 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG