- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 1 hr
- Yield: 4 to 6 servings
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
- 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.
