Sweet Heat Tri Color Salad
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 60 min | Yield: 6 salads |
Neelys Sweet Heat Tri Color Salad
Ingredients
- 1/4 cup Pure Olive Oil
- 1 tsp Ground Cumin
- 1 tsp Brown Sugar
- 2 tsp Lime Juice
- 1/2 cup Red Onion
- 1/4 cup Yellow Bell Pepper
- 1 medium raw Green-bell Pepper
- 1 middle size Red Pepper
- 1/4 cup Cilantro Leaves
- 1 cup Celery
- 2 Plum Tomato
- 1/2 cup Black Beans
- 1/4 cup Monterey Jack, Shredded
- 1 cup Baby Lettuce Mix
Directions
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
For the dressing:
Directions
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.