Inspiring healthier eating one dish at a time

Southwest Cauliflower Rice Confetti Salad {Meatless Monday}

I had corn yesterday!  Let me clarify – I did not have canned or frozen corn, but real, honest-to -goodness, summer-is-here, corn-on-the-cob!   And it was good too 🙂  I ran into my local Sprouts (love them) after the gym yesterday, just to get some milk and yogurt, and there it was.  I’m always hesitant to buy the first corn of the season, because nothing is worse than starchy, mushy corn.  From my experience growing up in the Midwest, late summer corn is best.  Knee-high by July is what I remember, which means by August it’s ready to pick.  But I live out west now, and everything is different.  Cilantro is 3 bunches for $0.79.  Love that.

I grilled up the corn (and chopped up my cilantro) and used it in this Southwest Salad, along with cauliflower rice.  I do love regular old rice in this salad, but always feel like it’s a little too much starch along with the corn and black beans.  Enter cauliflower rice to save the day.  Did I mention I’m on a cauliflower rice kick?

 


Southwest Cauliflower Rice Confetti Salad|Craving Something Healthy

 

 

This salad is so pretty for summer, and it’s perfect with grilled chicken or fish.  Or just as a meal by itself.  It also tastes even better for lunch (or dinner again) the next night.

 

Southwest Cauliflower Rice Confetti Salad|Craving Something Healthy

 

Southwest Cauliflower Rice Confetti Salad

Prep Time: 20 minutes

Yield: 6-8 servings

Southwest Cauliflower Rice Confetti Salad

Ingredients

  • 3 ears of corn, grilled
  • 1 small head of cauliflower, cut into florets
  • 1 15 ounce can black beans, drained and rinsed
  • 1 bunch scallions (about 5), chopped
  • 1 medium red pepper, seeded and chopped
  • 1 medium carrot, peeled and chopped
  • 1/2 pint cherry or grape tomatoes, halved
  • 1 medium poblano pepper, seeded and chopped
  • 1 serrano or jalapeno pepper, seeded and minced
  • 1/4 cup cilantro, chopped
  • Dressing
  • 1 large clove of garlic, minced
  • juice of 1 lime (about 3 tablespoons)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper

Instructions

Cool grilled corn and then remove the kernels with a sharp knife, and transfer to a large mixing bowl.

Place the cauliflower florets in the bowl of a food processor and pulse about 25 times or until it resembles rice. Transfer to the mixing bowl.

Add the remaining vegetables and cilantro to the mixing bowl and toss well to combine.

Assemble the dressing by combining all ingredients in a measuring cup or small bowl and whisking well. Pour dressing over the vegetables and refrigerate for at least 30 minutes for flavors to combine.

Store any leftovers in a covered container in the refrigerator.

http://cravingsomethinghealthy.com/southwest-cauliflower-rice-confetti-salad-meatless-monday/

 

Have you tasted any corn yet?  Do you grill it, steam it, boil it?  Do you get tired of it by the end of the summer?

Eat well!

14 Responses to “Southwest Cauliflower Rice Confetti Salad {Meatless Monday}”

  1. Anne Marie says:

    I have been OBSESSED with cauliflower rice lately! And I just saw they started selling it frozen at Trader Joe’s, which will be perfect for when I don’t feel like breaking out my food processor. 🙂 Either way, next time I have cauliflower rice it will be in this salad – it looks like the epitome of a light-but-hearty summer dinner!

    • Anne says:

      What? Frozen cauliflower rice? Why didn’t I think of that one! Thanks for the tip, and for visiting 🙂

  2. I have yet to try cauliflower rice and am on day 3 of another Whole30 so your timing is perfect! Remove beans but easy enough adjustment. Looks yummy!
    Kathi

    • Anne says:

      Definitely try it Kathi – you’ll be surprised at how versatile it is! How do you stick to the Whole30s with all of those yummy sweet treats on your blog?!!

  3. You know I love me some cauliflower rice and this salad is jam packed with amazing stuff! Can’t wait to try it!

    • Anne says:

      Awww Thanks! Cilantro and Cumin are my best kitchen pals, so I love anything with a southwest/Mexican flavor!

  4. Totally my kind of meal! I love that you cut down on some of the carbs by adding in cauliflower rice instead- awesome idea!

  5. First of all, I am totally yearning after your fresh corn – we are at least a month away from that (can hardly wait!). And second, I just learned about cauliflower rice and I am so excited to have found your great recipe so I can try it out! 🙂

    • Anne says:

      Yay about trying cauliflower rice! You’ll love it, and I can’t wait to see what cook up with it 🙂 Hoping corn season comes soon for you! Thanks so much for visiting and leaving a comment Kate!

  6. Sharon says:

    Hi Anne:
    I’m making this tomorrow and was wondering how you handle the poblano peppers. Do you roast them first to remove the skins? That is what I’m going to do, because my understanding is that the skins will be too tough if left raw on poblano peppers. But, perhaps that is not necessarily the case.
    Thanks for sharing your recipe. I’m having a guest tomorrow and I’m going to serve this along with fish tacos.
    Sharon

    • Anne says:

      Hi Sharon – I love roasted poblanos and they would be great if you have the time to roast. I didn’t roast them for this recipe though, and I think that’s find too. The skin is no more tough than sweet peppers or jalapeños, so it’s up to you! Thanks for your question and for visiting my blog!

  7. Kay says:

    The picture shows black beans in the salad but you never mentioned them in the post. I added them to this wonderful salad last night.

    YUMMMMM….

    Great recipe! Thank you!!!

    • Anne says:

      Oh my goodness Kay! You’re absolutely correct, I forget to add the beans to the recipe! Thanks for calling it to my attention. I did add them now. I’m so glad you liked it 🙂 Thanks for visiting!

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