- 1 medium-size cucumber (for about ¾ cup pieces)
- 1 large green bell pepper (for about 1½ cups chopped)
- 1 small onion (for about ½ cup chopped)
- 1 can (14½ ounces) chili-style diced tomatoes or diced tomatoes seasoned with jalapeños
- 1 quart low-sodium tomato-vegetable juice, such as V8
- 1 can (15 ounces) black beans, or 1 cup homemade, defrosted if frozen
- 1 clove fresh garlic, minced, or 1 teaspoon bottled minced garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce, or more to taste
- Peel the cucumber and cut it in half lengthwise. Scoop the seeds out with a small spoon and discard the seeds. Cut the cucumber into bite-size pieces and put them in a 3-quart or larger bowl.
- Stem, seed, and cut the bell pepper into bite-size pieces. Add the pieces to the bowl. Peel and finely chop the onion and add it to the bowl.
- Add the tomatoes and their juice, and the tomato-vegetable juice. Rinse and drain the black beans and add them to the bowl. Add the garlic to the bowl. Stir in the vinegar, Worcestershire sauce, and hot pepper sauce. Refrigerate for 2 hours or until chilled through, then serve.