Go Back
Print Recipe

Cauliflower Black Bean Salad

Crunchy riced cauliflower and celery, fresh zucchini and sweet corn, combine with protein rich black beans to make a salad that's fresh and flavorful.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Keyword: Black Beans, Cauliflower Salad, Lunch, No Cook Summer Meals, Raw Cauliflower, Riced Cauliflower, Summer Meals, Summer Sides, Vegetable Sides
Servings: 6

Equipment

  • Box Grater or food processor
  • Large Mixing Bowl
  • Chef's Knife for chopping veggies
  • Cutting Board

Ingredients

  • 1 Cup Black Beans rinsed and drained
  • 1½ Cups Riced Cauliflower
  • ½ Cup Red Onion finely diced, about 1 small onion
  • 2 Cups Zucchini diced, about 1 medium zucchini
  • 1 Cup Celery diced, about 2-3 stalks celery
  • 2 Cups Sweet Corn frozen, thawed or fresh, cooked
  • ½ Lemon Juiced (about 2 tbsp)
  • 1 Lime Juiced (about 2 tbsp)
  • ¼ Cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

Instructions

  • Rice 1.5 cups of cauliflower, or about 12 oz. Alternatively, purchase a 12 oz bag of fresh riced cauliflower. Add to large mixing bowl.
  • Rinse and Drain Black Beans. Add to the cauliflower.
  • Add all prepared vegetables to the mixing bowl, and pour olive oil and citrus juices over top. Season with salt and pepper to taste (I start with ½ tsp salt and a few grinds of fresh pepper to begin, and adjust as needed). Stir to combine.
  • Salad may be prepared ahead and refrigerated in an airtight container for up to 3 days. Enjoy!