Black Bean Gazpacho Salad

Name: Black Bean Gazpacho Salad
Yield: Serves 8 to 10
Ingredients: 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; 3 cupscooked black beans, just done(not mushy); 2 cupspeeled and sliced red onions (soak in ice water for 30 minutes if strong); Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 cupfresh or canned tomato juice; ¼ cupolive oil; 2 tablespoonschopped fresh oregano leaves or 2 teaspoonsdried; 2 tablespoonschopped fresh oregano leaves or 2 teaspoonsdried; ½ cuproughly chopped fresh cilantro leaves; 1 cupfresh corn kernels, raw if tender or briefly blanched if not; 1 tablespoonTabasco sauce, or to taste; ⅓ cupfresh lime juice; 1 cupdiced yellow bell pepper; 1 cupdiced red bell pepper; 1 cupchopped fresh tomatillos (peel off those papery husks first); 2 teaspoonsseeded and finely minced serrano chiles, or to taste

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

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

Ingredients

Lunch
Starter
Gluten-free
Vegan

Ingredients

Method