Go Back
+ servings
White bowl of cauliflower rice salad with green napkin.
Print Recipe
5 from 1 vote

Black Bean + Cauliflower Rice Salad

This simple Cauliflower Rice Salad is packed with black beans, peppers, corn veggies and more. A delicious side dish that can be tossed together in just 15 minutes. Add some chicken and avocado to make it a full meal!
Prep Time20 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 152kcal
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
  • ½ c mukimame
  • ½ c corn kernels frozen organic if possible
  • 1 small jalepeño or green chile optional
  • Juice of 1 lime
  • 2 -3 garlic cloves minced
  • c chopped cilantro
  • 3 T red wine vinegar
  • 2 T extra virgin olive oil
  • ¼ teaspoon 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 the cauliflower to the mixing bowl along with corn, mukimame, 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.


Calories: 152kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 278mg | Potassium: 589mg | Fiber: 7g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 74mg | Calcium: 53mg | Iron: 2mg