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Southwest Cauliflower Rice Confetti Salad|Craving Something Healthy

Southwest Cauliflower Rice Confetti Salad

Prep Time 20 minutes
Servings 6 -8 servings
Author Craving Something Healthy


  • 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


  • 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


  • 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.