Black Bean + Cauliflower Rice Salad
small head cauliflower
approx. 3 cups cauliflower rice
can or 2 cups black beans
red bell pepper
frozen organic if possible
small jalepeño or green chile
Juice of 1 lime
red wine vinegar
extra virgin olive oil
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.