Southwest Cauliflower Rice Confetti Salad
A colorful, low carb southwest salad
Servings: 8
Calories: 164kcal
Ingredients
- 3 medium ears of corn grilled
- 1 small head of cauliflower cut into florets
- 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
- ½ pint cherry or grape tomatoes halved
- 1 medium poblano pepper seeded and chopped
- 1 small serrano or jalapeno pepper seeded and minced
- ¼ cup cilantro chopped
Dressing
- 1 large love of garlic minced
- juice of 1 lime about 3 tablespoons
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- ⅛ 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.
Notes
This salad tastes best served the same day but if you want to make it ahead of time, you can prepare and combine the vegetables, store them in a covered bowl in the refrigerator, and add the dressing about 30 minutes before serving.
Nutrition
Calories: 164kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 377mg | Potassium: 520mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2110IU | Vitamin C: 61mg | Calcium: 39mg | Iron: 2mg