Gazpacho Salad

Prep Time 15 minutes
Total Time 45 minutes
Servings 6 servings


  • 6 tablespoons olive oil
  • 1 15-oz. cans black beans drained and rinsed
  • 1 small red onion diced
  • 1 large red bell pepper seeded and chopped
  • 1 large green bell pepper seeded and chopped
  • 2 large cucumbers seeded and chopped
  • 4 cups cherry tomatoes halved
  • 1 small jalapeno pepper seeded and diced
  • 1 teaspoon tabasco or to taste
  • 1 clove garlic minced
  • 1/2 cup fresh cilantro chopped
  • 2 limes juiced
  • 1 cup fresh corn blanched
  • 1 cup low sodium tomato juice
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground black pepper to taste
  • 1 large avocado peeled and chopped
  • 2 limes quartered


  • In a large bowl, add first 16 ingredients (olive oil through salt and pepper) and stir to blend. Chill in the refrigerator for 30 minutes.
  • Serve with avocado and lime juice


SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder).
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure tabasco and tomato juice are gluten free.
NUTRITION: 269 Calories; 11g Fat; 10g Protein; 39g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 297mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 3 Vegetable; 1/2 Fruit; 2 Fat.
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