High Fructose Corn Syrup Free Cilantro Lime Cauliflower Rice Salad
This bright, zesty salad is everything you want in a warm-weather dish — colorful, satisfying, and packed with fresh flavors that actually taste like something. Cauliflower florets get pulsed down into tender rice-sized pieces, then lightly sautéed to drive off any extra moisture before getting tossed in a punchy lime and cumin dressing. Black beans and corn add heartiness, while diced avocado, red bell pepper, and fresh cilantro keep every bite interesting. The whole thing comes together with ingredients you can read and recognize — no sweetened sauces, no processed shortcuts, just real food. That matters more than people realize, since high fructose corn syrup has a way of sneaking into canned goods, dressings, and condiments that seem totally innocent on the shelf. Here, the dressing is whisked from scratch with fresh lime juice, olive oil, and spices, so you stay completely in control of what goes into the bowl. It's the kind of recipe that works as a make-ahead lunch, a cookout side, or an easy weeknight dinner that doesn't feel like a compromise.
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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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