Name: Gazpacho Salad with Cannellini Beans and Feta
Yield: 4 servings (serving size: 2 cups)
Ingredients: Dressing:; 3 tablespoons tomato juice; 2 tablespoons red wine vinegar; 1 tablespoon extravirgin olive oil; 1 teaspoon sugar; 1 teaspoon Worcestershire sauce; ¼ teaspoon salt; ¼ teaspoon coarsely ground black pepper; 1 garlic clove, minced; Salad:; 6 cups gourmet salad greens; 2 cups diced tomato (about 1 pound); 1 cup diced cucumber; ½ cup thinly sliced fresh basil; ⅓ cup (1 1/2 ounces) crumbled feta cheese; ⅓ cup chopped green bell pepper; ¼ cup thinly sliced green onions; 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Sort by: Newest

Newest Oldest

SummerSawyer

11/16/2012

The salad is a typical salad, but it's the dressing that takes it to the next level. I didn't have tomato juice, so I used tomato sauce (canned). I thought it worked out very well. We only got 2 servings out of it.

veryslowcook

07/19/2012

Never would've thought "gazpacho" if it weren't in the recipe name, but we really like the flavors and the inclusion of the beans and feta. I used baby butter beans. We ate it as our meal. Will make again and would serve to company.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Gazpacho Salad with Cannellini Beans and Feta

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Gazpacho Salad with Cannellini Beans and Feta

Account