Recipe courtesy of The Neelys

Neelys Sweet Heat Tri Color Salad

Name: Neelys Sweet Heat Tri Color Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Getting reviews...

Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Inactive: 1 hr

Yield: 4 to 6 servings

Save Recipe

Ingredients

Dressing:

1/4 cup olive oil

1 teaspoon ground cumin

1 teaspoon brown sugar

2 tablespoons lime juice

Salad:

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

Directions

WATCH

Watch how to make this recipe.

For the dressing:
Add all the ingredients to a bowl and whisk together.
For the salad:
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.
When ready to serve, place salad mix into a large bowl. Add vegetables to the salad bowl and top with shredded cheese.