Barley Free Cilantro Lime Cauliflower Rice Salad
This vibrant, grain-free salad is built around cauliflower that's been pulsed into fluffy, rice-sized pieces and lightly toasted in a skillet until tender — no actual grains involved at any step. That makes it a naturally smart choice for anyone navigating a barley-free lifestyle, since there's zero risk of hidden grain content sneaking in through a base ingredient. The zesty dressing of fresh lime juice, lime zest, cumin, and turmeric ties everything together with a bright, citrusy punch that tastes anything but restrictive. Black beans and corn add hearty substance, while diced red bell pepper and sliced green onion tops bring crunch and color to every forkful. Creamy avocado folded in at the end keeps the texture interesting and rounds out the bold flavors beautifully. It works equally well as a light lunch on its own or as a crowd-pleasing side at a summer cookout. Make it up to an hour ahead and let the dressing soak in — it only gets better as it sits.
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt
For the salad
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 red bell pepper, finely diced
- 3 green onions (green tops only), thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 1 ripe avocado, diced
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses per batch. You should have about 4 cups of cauliflower rice.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice, salt, and black pepper and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–7 minutes. Spread onto a large plate or sheet pan and let cool for 10 minutes.
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