Dairy Free Gluten & Grain Free Keto Nut Free Paleo Specific Carbohydrate Diet Vegan Whole30

Mexican Couscous Salad

This vibrant Mexican couscous salad has a base of cauliflower rice which acts as a low carb couscous alternative and is topped with crunchy bell peppers, onion, and tomatoes all tossed in a tangy lime dressing. This easy Mexican salad recipe is a great meal prep dish that can be enjoyed as a light meal or as a side dish. Mexican Salad with Cauliflower Couscous

This Mexican Couscous Salad is packed full of fresh veggies and tossed with a lime dressing made from fresh lime juice that is so delicious and nutritious. This salad is made with cauliflower because the traditional couscous is made of wheat, so to change it up, riced cauliflower becomes the star of the show. I feel like everyone needs Mexican recipes to have on hand for those nights when you want to serve a quick and easy salad for a crowd or just for your own personal consumption to be eaten with tortilla chips, with fish tacos, or to be added to your favorite taco salad. It is similar to a Mexican corn salad with all the classic Mexican spices and peppers to give it an amazing crunch and a bit of a kick that is balanced with the sweetness of honey that can definitely be adjusted to your tastes.

Why You Will Love This Mexican Salad With Couscous Recipe

This is a super quick and easy recipe that can be ready in less than 30 minutes and can be chilled for several hours before serving.
There are so many different ways to enjoy this couscous salad. Eat it with crispy tortilla strips, as a light main dish, or as a side dish for Taco Tuesday!
It is super versatile and can have ingredients either removed or added. Add chopped chicken breast to give it a punch of protein. Change the type of beans, add fresh corn, and adjust the spices to your liking.
This requires very simple ingredients that can be adjusted to meet your tastes and become a new family favorite.
This is the perfect salad for a meal prep item. It combines crunchy, bright ingredients with a zesty dressing that can be made in individual servings for a convenient meal throughout the week.
This Mexican Couscous salad is dairy-free, grain-free, gluten-free, vegetarian, and Specific Carbohydrate Diet legal and, with a bit of adjusting, can be Keto, Whole30, or vegan.

What You Will Need For This Mexican Salad With Couscous

Cauliflower: You can either start with a whole head of cauliflower or a store bought bagof cauliflower rice. Riced cauliflower has a very similar taste to couscous when ground very finely, so you’ll put your cauliflower head in your food processor to attain the couscous consistency. You can use frozen cauliflower, too, but you’ll want to thaw it first and run it through the food processor to get a finer consistency.
Red onion: Red onion in a Mexican salad adds a fresh and delicious kick. If you want to substitute it with shallots to maintain the beautiful purple color, you can do that. If you only have yellow or white onions on hand those will work too.
Peppers: Jalapenos are where the heat of the salad can be adjusted. Use a full or half jalapeno to suit your taste. Remove the seeds if you don’t like a lot of heat. Red or yellow bell peppers are my first choice for the bell peppers in this salad because they add beautiful color and flavor, but if you only have green bell peppers on hand, that will work just fine.
Cherry tomatoes: Cherry tomatoes are the simplest and most delicious option for this kind of salad. If you have other tomatoes on hand, though, that you want to use up, you can definitely substitute with a finely chopped Roma tomatoes or Beefsteak.
Fresh cilantro: A classic Mexican salad herb, cilantro may not be for everyone, though. You can adjust the quantity to your taste or eliminate it completely if you desire. You could use parsley in its place, and it would be delicious!
Black beans: Black beans are a classic option for a Mexican salad and give beautiful color to this salad. If you don’t care for black beans or you don’t have any on hand you could use pinto beans in their place.
Olive oil: Olive oil is the best choice for a Mexican salad because it perfectly complements the lime juice and seasonings. If you prefer avocado oil instead, it will be just as delicious.
Fresh Lime juice: A freshly squeezed lime juice will give this dressing a really yummy zest. If you have store-bought lime juice, you can definitely use it, but be sure to check for added ingredients.
Spices: Cumin, Paprika, Chili powder, and Salt and Black Pepper are the classic seasoning combinations for this simple dressing recipe. Adjust the measurements to your liking to make it more or less spicy.
Honey: The honey will add a delicious balance to the spice and give it a bit of sweetness. If you are vegan, you could substitute with agave nectar. And if you’re Keto or Whole30, you can use a Keto honey.

You can find a full list of ingredients in the recipe card below

How To Make This Mexican Salad With Couscous

Cut the cauliflower into small florets and pulse through the food processor until it has broken down into a powdery consistency, finer than cauliflower rice (if using cauliflower rice, put it into a food processor and pulse for a few seconds). Transfer to a large bowl and add diced red onion, jalapeno, bell pepper, tomatoes, cilantro, and black beans. In a small bowl, whisk together all of the dressing ingredients and toss with the salad ingredients until well combined. Serve with lime wedges on the side.

Can I Use Frozen Cauliflower Rice

Yes, you can use frozen cauliflower for this Mexican Couscous Salad recipe. Simply allow it to thaw completely before adding it to a food processor and pulsing it into a finer consistency.

How To Make This Mexican Salad Paleo

To make this Mexican salad Paleo, simply skip the beans. It will still be super delicious.

What Else Can I Add To This Mexican Salad

The beauty of this recipe is that it can be modified to be even more filling and nutritious. Depending on your dietary restrictions, you can add sweet corn for more color, chicken, shrimp, or lean ground beef for more protein, or crumbled cotija cheese or cheddar cheese and diced avocado for ingredients that will add creaminess to the salad. You could even add in finely chopped iceberg lettuce or romaine lettuce.

Can I Make This Mexican Salad In Advance?

Yes, you can make this salad up to 2 days in advance. The flavors will meld together even more and be so delicious! Be sure to store in an airtight container.

What About Leftovers?

This Mexican Couscous Salad is a great recipe for leftovers, as the flavors will meld together even better the next day. You can enjoy it on its own as a main course, as a snack with tortilla chips, or as a Mexican wrap on corn tortillas with sour cream or chipotle sauce, cheese, and crisp romaine lettuce. This will keep in the refrigerator for 3-4 days in an airtight container.

Here Are a Few More Salad Recipes You Might Enjoy:

If you make this Kung Pao Beef recipe let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!