Friday, October 14, 2016

{soups-salads-and-salad-dressings} Southwest Cauliflower Rice Confetti Salad


Southwest Cauliflower Rice Confetti Salad

3 ears of corn, grilled

1 small head of cauliflower, cut into florets

1 15 ounce can black beans, drained and rinsed

1 bunch scallions (about 5), chopped

1 medium red pepper, seeded and chopped

1 medium carrot, peeled and chopped

1/2 pint cherry or grape tomatoes, halved

1 medium poblano pepper, seeded and chopped

1 serrano or jalapeno pepper, seeded and minced

1/4 cup cilantro, chopped


1 large clove of garlic, minced

juice of 1 lime (about 3 tablespoons)

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/2 teaspoon kosher salt

1/8 teaspoon pepper





Cool grilled corn and then remove the kernels with a sharp knife, and transfer to a large mixing bowl.

Place the cauliflower florets in the bowl of a food processor and pulse about 25 times or until it resembles rice. Transfer to the mixing bowl.

Add the remaining vegetables and cilantro to the mixing bowl and toss well to combine.

Assemble the dressing by combining all ingredients in a measuring cup or small bowl and whisking well. Pour dressing over the vegetables and refrigerate for at least 30 minutes for flavors to combine.

Store any leftovers in a covered container in the refrigerator.


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