This simple Cauliflower Rice Salad with black beans is loaded with vegetables and bright flavor. Tossed in a cilantro‑lime dressing, it comes together in about 15–20 minutes. Serve it as a side with tacos or grilled chicken, or add cubed avocado to make it heartier.
This recipe was originally published March 2016 and updated December 2021.
Cauliflower rice has become a pantry favorite and is often available pre-riced in the produce section. I like it raw in salads like this one, where it keeps a pleasant crunch and soaks up the dressing without becoming mushy.
This Cauliflower Rice Salad pairs beautifully with tacos, grilled chicken, or fish. It also adapts well to additions like avocado, cheese, or extra protein to make it a main dish.
Why you’ll love this cauliflower rice salad
- Veggie-packed. The salad is colorful and full of different textures—cauliflower rice, black beans, corn, peppers and more—making it an easy way to add vegetables to any meal.
- Meal-prep friendly. Chop and assemble ahead of time, then toss with dressing before serving. It stores well for several days in the refrigerator.
- Flexible and filling. Add grilled chicken, shrimp, avocado, or cheese to turn it into a satisfying main course.
What you will need
- Cauliflower: a small head (or pre-riced cauliflower from the produce aisle). Avoid frozen cauliflower for best texture.
- Black beans: canned, drained and rinsed.
- Red bell pepper: diced; other colors work if you don’t have red.
- Red onion: adds color and a mild bite; diced.
- Mukimame: shelled edamame (usually in the freezer section).
- Corn: thawed frozen kernels work well.
- Jalapeño: optional; reduce or omit for less heat.
- Lime juice: freshly squeezed for best flavor.
- Garlic: freshly minced; start with one clove and adjust to taste.
- Cilantro: chopped; add more for a brighter herb flavor.
- Red wine vinegar: or apple cider vinegar if you prefer.
- Extra virgin olive oil: a flavorful oil works best.
- Crushed red pepper: optional for extra heat.
- Salt and pepper: to taste.
How to make cauliflower rice
To make cauliflower rice, remove florets from the stem and pulse them in a food processor until the pieces resemble rice. If you don’t have a food processor, a blender on a low speed or a box grater will work, though grating takes longer.
How to make this salad
Prepare the cauliflower rice if needed and place it in a large bowl. Add the diced red pepper, red onion, mukimame (edamame), corn, rinsed black beans and jalapeño (if using).
Pour the dressing ingredients—olive oil, red wine vinegar, lime juice, minced garlic, chopped cilantro, crushed red pepper (if using), and salt and pepper—directly over the vegetables. Toss thoroughly to coat everything evenly.
Taste and adjust garlic, salt and pepper as needed. Chill about 15 minutes before serving so the flavors meld.
Recipe Notes
- Storage: Keep the salad in an airtight container in the refrigerator for 4–5 days. The cauliflower stays fairly crisp; do not freeze.
- Spice level: Add more jalapeño for heat or omit it for a milder salad.
- Optional additions: grape tomatoes, diced avocado (add just before serving), feta or cotija cheese, cucumber, or other beans like pinto.
- Make ahead: You can prepare the salad a day in advance to deepen the flavors. If it seems dry when serving, toss with a bit more olive oil.
How to serve this cauliflower salad
- Add diced avocado or crumbled cheese for more richness—cotija is a great choice.
- Serve it alongside grilled chicken or fish, or spoon it over tacos for a fresh finishing salad.
- It also pairs well with burrito bowls or as a colorful side for weeknight dinners.
Other salad recipes
- Watermelon Avocado Salad
- Lemon Orzo Salad
- Mixed Berry Spring Salad
- Spinach Mandarin Salad
- Strawberry Summer Quinoa Salad
HUNGRY FOR MORE? Subscribe to the newsletter and follow on social channels for more recipes and updates.
Cauliflower Rice Salad
Ingredients
- 1 small head cauliflower (about 4 cups riced)
- 1 can or 2 cups black beans, rinsed
- ½ red onion, diced
- 1 red bell pepper, diced
- ½ cup mukimame (shelled edamame)
- ½ cup corn kernels, thawed
- 1 small jalapeño or green chile (optional)
- Juice of 1 lime
- 2–3 garlic cloves, minced
- 1/3 cup chopped cilantro
- 2 Tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ tsp crushed red pepper (optional)
- ½ tsp sea salt and ½ tsp cracked pepper, or to taste
Instructions
- Chop all vegetables and prepare the cauliflower rice: remove florets and pulse in a food processor until rice-sized. A blender or box grater also works.
- Combine the cauliflower rice, black beans, red onion, red pepper, edamame and corn in a large mixing bowl.
- Add olive oil, red wine vinegar, lime juice, garlic, cilantro, crushed red pepper (if using) and salt and pepper. Stir to coat evenly.
- Chill about 15 minutes before serving to let flavors meld. Adjust seasoning as needed before serving.
Notes
- Store in an airtight container in the refrigerator for 4–5 days. Do not freeze.
- Adjust spice to taste by adding or omitting jalapeño.
- Optional mix-ins: grape tomatoes, avocado (add just before serving), feta or cotija cheese, cucumber, or other beans.
- Make ahead: prepare a day in advance for deeper flavor and toss with a little extra olive oil if needed when serving.
Nutrition
Carbohydrates: 20 g,
Protein: 7 g,
Fat: 10 g,
Fiber: 7 g
Nutrition information is an approximation.
Shop this Post
Food Processor
Mixing Bowls
Citrus Juicer
Garlic Press