Black Bean Gazpacho Salad

Name: Black Bean Gazpacho Salad
Ingredients: ½ cup diced yellow bell pepper; ½ cup diced red bell pepper; 1 cup husked and largely diced tomatillos; 2 teaspoons seeded and minced serrano chile; 1 cup fresh raw corn kernels (1 large ear); 1 cup husked and largely diced tomatillos; ⅓ cup fresh lime juice; ¼ cup chopped fresh cilantro; 2 cups cooked black beans or canned beans, drained and rinsed; 2 cups cooked black beans or canned beans, drained and rinsed; 1 tablespoon finely chopped garlic; 2 cups thinly sliced red onion; 2 cups seeded and diced ripe tomatoes; 2 cups peeled, seeded, and diagonally sliced cucumber; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Fresh cilantro sprigs for garnishing; 1 tablespoon raspberry or cider vinegar; 1 tablespoon raspberry or cider vinegar; 1 tablespoon bottled hot sauce; ¼ cup olive oil; 1 cup fresh or canned tomato juice; 1 cup fresh or canned tomato juice; 1 tablespoon chopped fresh oregano or 2 teaspoons dried; 1 tablespoon chopped fresh oregano or 2 teaspoons dried

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a loose take on a traditional gazpacho soup, with the addition of black beans. It makes a terrific summer lunch salad or hearty first course. While the length of the ingredients list may seem a little daunting and some time is involved in chopping the vegetables, the salad comes together very easily. It’s great for a crowd and stores well in the refrigerator for up to 3 days.

Ingredients

Lunch
Soup
Starter
Gluten-free
Vegan
Summer

Ingredients

Method