VEGAN - Black Bean Gazpacho Salad

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* Exported from MasterCook *

 

Black Bean Gazpacho Salad

 

Recipe By : From the Earth to the Table by John Ash

Serving Size : 10 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups cooked black beans

(or canned beans - drained and rinsed)

2 cups thinly sliced small red onions

1 tablespoon minced garlic

2 cups cucumbers

peeled and seeded and diagonally cut

2 cups seeded and diced tomatoes

1 1/2 cups diced red bell pepper

1 1/2 cups diced yellow bell pepper

1 1/2 cups diced green bell pepper

2 teaspoons seeded and finely minced serrano chiles

1/2 cup husked and julienned tomatillos

1 cup fresh raw corn kernels

(about 2 large ears)

1/2 cup chopped fresh cilantro

1/3 cup fresh lime juice

2 teaspoons raspberry vinegar

1 tablespoon hot-pepper sauce -- or to taste

1/4 cup olive oil

1 cup fresh or canned tomato juice

2 tablespoons chopped fresh oregano

( or 2 teaspoons dried)

salt -preferably kosher

freshly ground black pepper

cilantro sprigs for garnish

 

Combine all ingredients. Chill at least 2 hours to allow flavors to blend

Season to taste with additional salt and pepper. Add more hot-pepper

sauce, as desired. Serve chilled, garnished with cilantro sprigs.

 

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