Neelys Sweet Heat Tri Color Salad


  • 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

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.

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