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Black Bean + Cauliflower Rice Salad

Prep Time20 mins
Total Time30 mins
Author: Lorie Yarro


  • 1 small head cauliflower approx. 3 cups cauliflower rice
  • 1 can or 2 cups black beans rinsed (pre-cooked)
  • 1 red bell pepper
  • 1/2 c shelled edamame heaping cup
  • 1/2 c corn kernels frozen organic if possible
  • 1 small jalepeño or green chile optional
  • Juice of 1 lime
  • 2 garlic cloves minced
  • 1/3 c chopped cilantro
  • 3 T red wine vinegar
  • 2 T extra virgin olive oil
  • 1/4 tsp crushed red pepper
  • Sea salt and cracked pepper to taste


  • Dice red pepper, remove seeds from chile or jalepeño and dice. Add to mixing bowl.
  • Rinse cauliflower and remove florets from stem. Add to food processor. Pulse cauliflower until the size of rice. (you can also do this in a blender on a very low speed.)
  • Add cauliflower rice to bowl.
  • Add corn, edamame, black beans, garlic and stir to combine.
  • Add oil, vinegar, crushed red pepper, cilantro and salt and pepper to taste. Stir well to coat and combine.
  • Chill for about 15 minutes before serving to really allow flavor to set.
  • Serve with cubed avocado if desired.


If hot is not your style, start out small with the crushed red pepper and opt for a green chile instead of a jalapeño.