Souper Salad

This "Souper Salad" is a unique twist on traditional cold salads, featuring a warm, savory tomato juice broth that serves as the base for a nutrient-packed meal. It combines the earthiness of black beans with the sweetness of corn and the crunch of fresh vegetables like red onion, jicama, and bell peppers. The addition of garlic, cilantro, and a kick of horseradish creates a complex, zesty flavor profile that is both refreshing and satisfying. Perfect for a light lunch, a post-workout meal, or a low-fat dinner option, this dish comes together quickly with no-cook assembly. It's a great way to use up pantry staples and garden fresh produce while enjoying a healthy, hydrating meal that feels indulgent yet guilt-free.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 97

Dietary: Gluten-free, Low-fat, Vegan, Vegetarian

Description

This "Souper Salad" is a unique twist on traditional cold salads, featuring a warm, savory tomato juice broth that serves as the base for a nutrient-packed meal. It combines the earthiness of black beans with the sweetness of corn and the crunch of fresh vegetables like red onion, jicama, and bell peppers. The addition of garlic, cilantro, and a kick of horseradish creates a complex, zesty flavor profile that is both refreshing and satisfying. Perfect for a light lunch, a post-workout meal, or a low-fat dinner option, this dish comes together quickly with no-cook assembly. It's a great way to use up pantry staples and garden fresh produce while enjoying a healthy, hydrating meal that feels indulgent yet guilt-free.

Ingredients

46 ounce Tomato juice; canned
1 small Red onion; finely chopped
1 clove Garlic; minced
1/4 cup Water
1/2 cup Corn kernels; fresh or frozen (thawed if frozen)
15 ounce Black beans; rinsed & drained
1 medium Cucumber; seeded and finely chopped
1 medium Red bell pepper; seeded & finely chopped
1 medium Green bell pepper; seeded & finely chopped
1 medium Zucchini; finely chopped
1 stalk Celery; finely chopped
4 whole Scallions; finely chopped
4 oz Diced green chilies; canned
1 cup Jicama; finely chopped
1/4 cup Fresh cilantro; or parsley, chopped
2 tablespoons Red wine vinegar
2 tablespoons Lime juice
1 teaspoon Hot pepper sauce; to taste
1 teaspoon Prepared horseradish
1/4 teaspoon Black pepper; to taste
16 whole Melba rounds; for garnish

Directions

1
In a large serving bowl or soup pot, combine the tomato juice and water.
2
Stir in the minced garlic, red wine vinegar, lime juice, hot pepper sauce, prepared horseradish, and black pepper until well blended.
3
Add the rinsed black beans and corn kernels to the tomato mixture and stir gently to combine.
4
Fold in the chopped red onion, cucumber, red bell pepper, green bell pepper, zucchini, celery, scallions, diced green chilies, jicama, and fresh cilantro.
5
Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
6
Serve chilled, topped with Melba rounds for added crunch.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 97kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Sodium 93mg4%
Total Carbohydrate 19g7%
Dietary Fiber 6g24%
Sugars 4g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: souper salad, tomato juice salad, black bean salad, vegan soup, low fat lunch, corn salad, jicama recipe, cilantro dressing, healthy soup, no cook meal, vegetable broth, garlic onion, fresh corn, red onion, green chilies, light dinner, picnic food, hydrating meal, plant based, easy salad

Read it online: https://www.chefs-mate.com/recipe/souper-salad-lf/