This simple Cauliflower Rice Salad with black beans is loaded with fresh vegetables and bright flavors. Tossed in a cilantro-lime dressing, it makes a tasty side or light main that comes together in about 15–20 minutes. Serve alongside tacos or grilled chicken, and add cubed avocado if you like.
This recipe was originally published March 2016 and updated December 2021.
Cauliflower rice has become widely available and is a convenient, versatile ingredient. While many use it as a low-carb substitute for rice in warm dishes, it also shines raw in salads like this one.
This Cauliflower Rice Salad pairs well with tacos, grilled proteins, or as a colorful make-ahead side. It complements dishes such as pork or shrimp tacos and mango salsa chicken. If you enjoy cauliflower, try it in other salads too.
To make cauliflower rice at home, pulse cauliflower florets in a food processor until the pieces resemble rice. If you don’t have a food processor, a blender on low or a box grater will work; the processor is just faster.
Why you will love this cauliflower rice salad:
- A simple way to add more vegetables. This salad is a colorful, nutrient-packed combination of cauliflower, beans, corn, peppers and herbs.
- Easy to meal prep. Chop and store the ingredients in advance, then toss together when ready to serve. It keeps well for several days in the fridge.
- Can be a full meal. Add grilled chicken, shrimp, beans, avocado or cheese to make it heartier and more filling.
What you will need:
- cauliflower: one small head (or pre-riced cauliflower from the produce section). I don’t recommend frozen cauliflower for this raw salad.
- black beans: canned, drained and rinsed.
- red bell pepper: diced; any bell pepper color works.
- red onion: diced; it adds color and bite.
- mukimame: shelled edamame, usually sold frozen—thaw before using.
- corn: thawed frozen corn or fresh.
- jalapeño: minced; adjust amount or omit for less heat.
- lime juice: freshly squeezed for best flavor.
- garlic: freshly minced; start with one clove and add to taste.
- cilantro: chopped; use generous amounts for brightness.
- red wine vinegar: adds acidity; apple cider vinegar can be substituted if needed.
- olive oil: extra virgin preferred.
- crushed red pepper: optional, to taste.
- salt and pepper: adjust to your preference.
How do you make cauliflower rice?
To make cauliflower rice, remove the florets from the stem and pulse them in a food processor until they reach a rice-like size and texture. A blender on a low setting or a box grater can be used if needed—just expect the process to take longer with a grater.
How to make this salad recipe:
Making this black bean cauliflower rice salad is quick and straightforward:
1. Prepare the cauliflower rice (or use pre-riced cauliflower) and chop the vegetables.
2. Combine the cauliflower rice, diced pepper, onion, mukimame (edamame), corn and rinsed black beans in a large mixing bowl.
3. Drizzle with olive oil, red wine vinegar and lime juice. Add minced garlic, chopped cilantro, crushed red pepper (if using), salt and cracked black pepper. Toss until everything is evenly coated.
4. Taste and adjust seasoning—more lime, salt or cilantro as desired. Chill for about 15 minutes to let the flavors meld before serving.
Recipe Notes:
- Storage: Keep the salad in an airtight container in the refrigerator for 4–5 days. The cauliflower stays relatively crisp; freezing is not recommended.
- Spice level: Increase or decrease jalapeño to suit your heat preference, 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 such as pinto beans.
- Make-ahead: The salad can be made a day ahead, which helps the flavors develop. If it seems dry after sitting, toss with a little extra olive oil before serving.
How to serve this cauliflower salad:
- Add diced avocado or crumbled cotija/feta for extra richness.
- Serve alongside sliced grilled chicken or shrimp for a more substantial meal.
- Spoon over tacos or use as a vibrant side for fish or shrimp tacos.
- This salad also complements burrito bowls and other Mexican-inspired mains.
Other Salad recipes:
- Watermelon Avocado Salad
- Lemon Orzo Salad
- Mixed Berry Spring Salad
- Spinach Mandarin Salad
- Strawberry Summer Quinoa Salad
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Cauliflower Rice Salad
Ingredients
- 1 small head cauliflower, approx. 4 cups cauliflower rice
- 1 can or 2 cups black beans, rinsed
- ½ red onion, diced
- 1 red bell pepper, diced
- 1/2 c mukimame (shelled edamame)
- 1/2 c corn kernels
- 1 small jalapeño or green chile, optional
- Juice of 1 lime
- 2 -3 garlic cloves, minced
- 1/3 c chopped cilantro
- 2 T red wine vinegar
- ¼ c extra virgin olive oil
- 1/4 tsp crushed red pepper, optional
- ½ tsp sea salt
- ½ tsp cracked black pepper
Instructions
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Chop and dice all vegetables. Prepare the cauliflower rice if using a whole head: rinse, remove florets, and pulse in a food processor until rice-sized pieces form. A blender on low or a grater can be used if needed.
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Add the cauliflower rice, diced vegetables and rinsed black beans to a large mixing bowl.
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Stir in olive oil, red wine vinegar, lime juice, crushed red pepper (if using), chopped cilantro, minced garlic, salt and pepper. Toss to combine and coat everything evenly.
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Chill about 15 minutes before serving to allow flavors to meld. Adjust seasoning to taste and serve.
Notes
- Storing Instructions: Store in an airtight container in the refrigerator for 4–5 days. Freezing is not recommended.
- Adjust the spice: Add more or less jalapeño to suit your taste.
- Optional add-ins: grape tomatoes, diced avocado (add just before serving), feta or cotija cheese, cucumber, or other beans.
- Make ahead: Prepare a day in advance to deepen the flavors; toss with extra olive oil if it needs moisture before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.