1 16-ounce can small white beans, rinsed and drained
3 tablespoons chopped cilantro
In a blender, puree half the chopped vegetables, 2 cloves garlic, and half the vegetable juice. Cover the remaining chopped vegetables and refrigerate. Pour the puree into a bowl and add the remaining garlic and vegetable juice, and the vinegar, oil, salt, and chili powder. Cover and refrigerate for 1 hour. Just before serving, combine puree, chopped vegetables, and beans. Garnish with cilantro.