Black Bean Gazpacho

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Black Bean Gazpacho

vegetables, beans, dressings, ham

3 cup chopped, peeled, and seeded
1 tomatoes
1 12-oz. can (1-1/2 cups) hot
1 style vegetable juice
1 cocktail
1 cup cubed fully cooked ham
1 15-oz. can black beans or
1 garbanzo beans, rinsed and
1 drained
1/2 cup chopped seeded cucumber,
1 yellow summer squash, and/or
1 zucchini
1/2 cup chopped green or yellow
1 sweet pepper
1/4 cup thinly sliced green onion
2 tablespoon italian salad dressing
1 bottled hot pepper sauce
1 (optional)

IN A LARGE MIXING BOWL comine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onion, and dressing. Cover and chill for 2 to 24 hours. If desired, serve with bottled hot pepper sauce. Makes 4 main-dish servings. Nutrition facts per serving: 201 cal., 6 g total fat (1 g sat. fat), 11 mg chol., 1,247 mg sodium, 25 g carbo., 8 g fiber, 17 g pro. Daily Value: 17% vit. A, 82% vit. C, 8% calcium, 19% iron. SOURCE: BETTER HOMES AND GARDEN, July 1993 Shared by Cate Vanicek