Neelys Sweet Heat Tri Color Salad (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
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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