beans, made in the slow cooker, can be refrigerated for at least a
week, which makes this a great make-ahead dish for easy summer dinners.
This version is gluten-free, too. Serves 8.
1 green bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 orange bell pepper, roughly chopped
1/2 English (seedless) cucumber, or 2-3 Kirby cucumbers, roughly chopped (do not peel)
3 very large ripe tomatoes
16-24 oz V-8 juice, to achieve desired consistency (depends on how juicy your tomatoes are)
2 tsp balsamic vinegar
Hot sauce (I use Tabasco), to taste
2 Tbsp chopped fresh flat-leaf parsley
Coarse sea salt and black pepper, to taste
2 cups cooked black beans
Juice of 1-2 limes, to taste
In a food processor fitted with a metal blade, process bell peppers until finely minced, and add to a large nonreactive (glass, plastic or stainless steel) bowl. Without cleaning the processor, chop the cucumber, and add to the bowl. Cut tomatoes in quarters, and with your finger, poke out the seeds. Add the tomato pieces to the food processor, and pulse until finely chopped. Add to the bowl and stir in remaining ingredients. Adjust seasoning to taste. Refrigerate for at least two hours to allow flavors to marry (taste for salt again before serving). Serve very cold.