Summer Gazpacho and Bean Salad

Summer Gazpacho Salad

I’m a planner, by trade as much as by nature.  I’ve been in planning mode for my imminent Europe trip.  After a plane change and two train rides, I’ll find myself in Northern Italy for a week of pasta school.  School is followed by a week solo in Prague for exploring and, finally, one afternoon in Milan before heading home.  I’ve created a few different guide maps for the trip – maps of the can’t-miss tourist sites,   the must-visit restaurants, and, of course, maps of the local artigianale gelato shops, at least while I’m in Italy.  My Italian gelato class in 2013 has converted me into a gelato elitist.  This wait has become a countdown to exceptional gelato as much as a pasta school countdown.  Let the trip begin.

In the interim, I’m trying to behave:

Summer Gazpacho and Bean Salad
Serves 4

3 Various colored tomatoes (heirloom preferred)
2 Stalks celery
2 Green onions
½ English cucumber
½ Yellow bell pepper
1 14.5 oz. can Great Northern beans
2 T. Red wine vinegar
¼ t. Salt
1/8 t. Pepper
1 t. Hot pepper sauce
3 T. Olive oil

Cut tomatoes into wedges and cut wedges in half crosswise.  Thinly slice celery and green onions.  Dice cucumber and bell pepper.  Drain and rinse beans.  In a large bowl, combine beans and vegetables.  In a small bowl, combine vinegar, salt, pepper and hot sauce.  Slowly whisk in olive oil until combined.  Pour dressing over vegetables, stir well and let marinate at least 30 minutes before serving.

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