Walnut Free Cilantro Lime Cauliflower Rice Salad
This bright, zesty salad is the kind of dish that makes eating well feel genuinely exciting. Cauliflower gets pulsed down into tender, fluffy rice-sized pieces, then tossed with black beans, sweet corn, crisp red bell pepper, and creamy avocado in a cumin-spiked lime dressing that ties everything together beautifully. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The turmeric and cumin in the dressing add a warm, earthy depth that keeps this from feeling like a plain veggie bowl, while the fresh cilantro and lime zest brighten every bite. It works just as well as a make-ahead lunch as it does a colorful side at dinner, and the avocado folds in at the end so it stays perfectly creamy rather than turning to mush. If you like a little heat, the optional red pepper flakes push it right over the edge.
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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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