Mexican

Corn and Black Bean Gazpacho is for Lunch.

Corn and Black Bean Gazpacho takes 30 minutes to prepare.

Corn and Black Bean Gazpacho takes several minutes to cook.

Corn and Black Bean Gazpacho makes 12 servings.

The ingredients for Corn and Black Bean Gazpacho are:

46 oz. vegetable juice cocktail
1 Cup Salsa
2 cans black beans drained and rinsed
5 ears sweet corn roasted and cut off the cob
1 cup peeled ans seeded cucumber finley chopped
1/4 cup onion finley diced
1 lg jalapeno pepper roasted and finley chopped. Skin , seeds and ribs removed. Or leave them in if you wat it HOT
4 Tlbs chopped Cilantro
juice of 1 lime
1 tsp salt
1/2 tsp pepper
1/2 to 1 tsp cayanne pepper
1 tsp cumin
1lg clove garlic very finley chopped

Here is how you make Corn and Black Bean Gazpacho:

Add all ingrdents to a lg bowl stir well and taste for seasonings. Chill til good and cold and serve in bowls with sour cream and chip for garnish if you like.If you add these up the calorie countNumber of Servings: 12Recipe submitted by SparkPeople user PESTENZ.

The nutritional information for Corn and Black Bean Gazpacho is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 132.1

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 608.3 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 6.9 g
• Protein: 6.9 g

Corn and Black Bean Gazpacho is Mexican cuisine.