Deconstructed Gazpacho Black Eyed Bean Salad Recipes

DECONSTRUCTED GAZPACHO

Steps:

• Toast bread lightly under hot broiler on both sides. Let cool.
• Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.
• Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.
• Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.

BLACK BEAN GAZPACHO

Steps:

• Combine all of the ingredients in a large bowl. Cover and refrigerate for at least 2 hours.

GAZPACHO SALAD

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

DECONSTRUCTED GAZPACHO & BLACK EYED BEAN SALAD

Steps:

• Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
• Mix the onion, cucumber, tomatoes & mint in a serving dish.
• Place the dressing ingredients into a bowl and mix well.
• Mix dressing into the salad.
• Cover with cling film and cool in the fridge for an hour.
• Keeps well for 2-3 days.

GAZPACHO SALAD

Steps:

• Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
• Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
• In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

VEGAN BLACK EYED PEA SALAD WITH CILANTRO

Steps:

• Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

CHUNKY GAZPACHO AND BEAN SALAD

Steps:

• Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
• Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.

DECONSTRUCTED GUACAMOLE SALAD

Steps:

• Place 1 cup of the spring mix in the bottom of two serving bowls.
• Cut red onion into rings and arrange a layer of on each bed of greens.
• Separate avocado from skin and remove pit.
• Cut into slices and arrange on salads.
• Sprinkle salads with sea salt and the juice of the lime.
• Chop fresh cilantro and distribute evenly over the two salads.
• Thinly slice green onion and add to salads.
• Arrange the tomatoes on the salads.
• Dress liberally with the vinaigrette.
• Top with slices of steak or chicken (or grilled shrimp or salmon), if desired.