Neelys Sweet Heat Tri Color Salad

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: 4 to 6 servings
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1/4 cup olive oil

1 teaspoon ground cumin

1 teaspoon brown sugar

2 tablespoons lime juice


1/2 red onion, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 red bell pepper, diced

1/4 cup chiffonade cilantro leaves

2 stalks celery, chopped

2 plum tomatoes, chopped

1 (15-ounce) can black beans

Salt and freshly ground black pepper

Salad mix

1/2 cup shredded Monterey jack cheese


  1. For the dressing:
  2. Add all the ingredients to a bowl and whisk together.
  3. For the salad:
  4. Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving.
  5. When ready to serve, place salad mix into a large bowl. Add vegetables to the salad bowl and top with shredded cheese.
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