Cauliflower Rice & Beans Salad
Cauliflower rice and seasoned veggies with beans served on top of a crunchy cabbage salad!
Ingredients
- 1 onion, diced
- 1 pepper, diced
- 1 tbsp neutral oil
- 1 16 oz can black beans
- 1 tsp taco seasoning
- 1 16 oz bag riced cauliflower*
- 1 16 oz can of diced tomatoes
- 1 tsp oregano
- salt to taste
Salad Base
- ½ head cabbage, chopped
- ½ cup kale, chopped
- handful cilantro, chopped
- 1 lime, juiced
Instructions
- Dice onions and peppers
- Add 1 tbsp oil to a pan over medium heat, and once it's hot, add the onions and peppers. Cook for 15 minutes or until soft. Stir occassionally.
- Heat a separate pan over medium heat(oil is optional), and add the riced cauliflower. Cook for about 5 minutes.
- Add the can of tomato and oregano to the riced cauliflour. Stir and cook for 10 -15 more minutes, or until all the liquid has reduced.
- Add the taco seasoning and beans to the peppers and onions. Stir and cook until the beans are warm.
- Combine the cauliflower rice with the beans and remove them from the heat.
- Chop the cabbage, kale and cilantro, and put everything a large bowl. Toss in lime juice.
- Add the salad base to a bowl or plate and top with the rice and beans mixture.
- Enjoy!
Notes
Riced Cauliflower: Feel free to rice your own cauliflower until you have 16 oz!