Black Bean Gazpacho Salad


Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a variation—in form and content—on the popular Spanish cold soup. It is a terrific summer lunch salad or first course since, though it is very hearty, it is extremely refreshing. While some time is involved in chopping the vegetables, the salad comes together very easily. I often tell my students not to judge a recipe’s degree of difficulty by the number of ingredients. This dish is a perfect example. It requires no skill to make. It’s great for a crowd and stores well in the refrigerator for up to 3 days. And it’s delicious. And it’s healthy. What more could you ask for?


  • 3 cupscooked black beans, just done(not mushy)
  • 2 cupspeeled and sliced red onions (soak in ice water for 30 minutes if strong)
  • 1 tablespoonminced garlic
  • 2 cupssliced cucumbers, from peeled, halved, and seeded cucumbers
  • 2 cupsseeded and diced tomatoes
  • 1 cupdiced red bell pepper
  • 1 cupdiced yellow bell pepper
  • 2 teaspoonsseeded and finely minced serrano chiles, or to taste
  • 1 cupchopped fresh tomatillos (peel off those papery husks first)
  • 1 cupfresh corn kernels, raw if tender or briefly blanched if not
  • ½ cuproughly chopped fresh cilantro leaves
  • cupfresh lime juice
  • 1 tablespoonTabasco sauce, or to taste
  • ¼ cupolive oil
  • 1 cupfresh or canned tomato juice
  • 2 tablespoonschopped fresh oregano leaves or 2 teaspoonsdried
  • Kosher salt and freshly ground pepper


In a big bowl or directly in a storage container, combine the beans, onions, garlic, cucumbers, tomatoes, bell peppers, chiles, tomatillos, corn kernels, cilantro, lime juice, Tabasco, olive oil, tomato juice, and oregano. Chill at least 2 hours to allow the flavors to blend. At serving time, taste the salad and then season with salt and pepper, extra Tabasco, or lime juice—whatever you think it needs. Serve on well-chilled plates.

Garnish if you like with lime wedges and avocado slices