Lunchbox-Friendly Mexican Cauliflower Rice Salad
Ingredients
Onion Relish
-
½
cup
chopped red onion
-
¼
cup
chopped cilantro
-
1
large
lime (juice)
Salad
-
1
batch
cauliflower rice
-
to taste
kosher salt
-
to taste
freshly cracked pepper
-
1
15 oz can
black beans (drained and rinsed)
-
½
cup
frozen corn kernels (thawed)
-
1
roasted
red bell pepper (chopped)
Garnishes
-
1
cup
salsa verde
-
3
tbsp
roasted pepitas
-
¾
cup
chopped cilantro
-
to taste
sliced avocado or guacamole
Instructions
- Combine the onion, cilantro, and lime juice in a small bowl to make the onion relish and let it marinate for 5–10 minutes.
- Season the cauliflower rice with salt and pepper in a large bowl.
- Divide the seasoned cauliflower rice into 3 portable containers.
- Top each container with black beans, corn, roasted red peppers, and a third of the salsa verde, cilantro, pepitas, and onion relish.
- Seal the containers and refrigerate for up to 3 days. Include avocado or guacamole on the side when packing for lunch.
Nutrition Facts (estimated)
Servings
3 large salads
Calories
149
Total fat
5g
Total carbohydrates
23g
Total protein
7g
Sodium
788mg
Cholesterol
0mg
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