Southwest Cauliflower Rice Confetti Salad

🧂 Ingredients

• 3 medium ears of corn

  grilled
• 1 small head of cauliflower

  cut into florets
• 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 small serrano or jalapeno pepper

  seeded and minced
• 1/4 cup cilantro

  chopped
• 1 large love 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

Instructions

• 1 Cool grilled corn and then remove the kernels with a sharp knife, and transfer
  to a large mixing bowl.
• 2 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.
• 3 Add the remaining vegetables and cilantro to the mixing bowl and toss well to
  combine.
• 4 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.
• 5 Store any leftovers in a covered container in the refrigerator.

Nutrition Info