Chunky Black Bean Gazpacho
Minutes Prep Time: 30
Minutes Total Time: 210
Servings: 6
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 210
Servings: 6
Difficulty: easy
2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 cup water
1/4 cup red wine vinegar
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1-1/2 cups finely diced seeded cucumber
1 cup finely diced red bell pepper
1/2 cup sliced green onions
3 whole wheat pita breads, cut into halves
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 39 g | 13% |
Cholesterol | 0 | |
Total Fat | 5 g | 8% |
Iron | 3 mg | 15% |
Calories | 225 kcal | 11% |
Sodium | 438 mg | 18% |
Protein | 7 g | 14% |
Saturated Fat | 1 g | 4% |
Sugars | 9 g | 1% |
Vitamin C | 48 mg | 80% |
Whisk together tomato sauce, water, vinegar, lemon juice, oil, pepper sauce and black pepper in medium bowl until blended.
Stir in undrained tomatoes, beans, cucumber, bell pepper and onions. Cover and refrigerate at least 3 hours for flavors to blend. Serve with pita bread, toasted if desired.
Chunky Black Bean Gazpacho