Tex-Mex Cauliflower Rice Salad

Time: 20 min.
Complexity: easily
Servings: 4

Healthy cauliflower rice is infused with vibrant Southern flavors when made into a Tex-Mex salad. You'll need ingredients typical of this cuisine: fire-roasted corn (whole kernels), canned black beans, and pico de gallo (a Mexican sauce made with fresh, finely chopped vegetables). Pico de gallo typically includes tomatoes, white onions, and chili peppers, all seasoned with lime juice. This lime juice, along with the tomato juices, will also serve as a dressing for the entire salad. It's very filling and can be served as a standalone appetizer or side dish.

We recommend

Recipe:

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 450 g (4 cups) cauliflower vegetable rice and sprinkle with salt and black pepper to taste. Cook, stirring, until the cabbage is browned, about 1 minute. Stir in 1 cup thawed fire-roasted corn. Transfer to a plate and let cool. Then toss with 14 oz. can rinsed black beans and 1 cup pico de gallo (Drain liquid), add 2-4 tablespoons of pico de gallo liquid if necessary.