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. It will last for up to 4 days stored in the fridge
Servings: 4
Calories: 377kcal
Ingredients
- 3 cups fine cauliflower rice 1 medium head cauliflower
- 1/2 cup finely diced red onion approx half a red onion
- 1 jalapeno finely diced
- 1 bell pepper red or yellow, finely diced
- 1 ½ cups cherry tomatoes chopped into small pieces
- 3/4 cup chopped cilantro
- 1 cup black beans
- ½ cup olive oil
- 2 tbsp lime juice
- 2 tsp cumin
- 1 tbsp honey
- 1 tsp paprika
- ½ tsp salt and pepper
- ½ tsp chili powder
Instructions
- Cut the cauliflower into small florets and place them in the food processor, pulse until the cauliflower has broken down into a powdery consistency, finer then cauliflower rice (if using cauliflower rice put it into a food processor and pulse for a few seconds). Transfer the cauliflower rice to a large bowl.
- Add to the bowl the diced red onion, jalapeno, bell pepper, tomatoes, cilantro and black beans.
- In a bowl whisk together all of the dressing ingredients. Pour the dressing over the salad and toss until well combined. Serve with lime wedges on the side.
Nutrition
Calories: 377kcal | Carbohydrates: 28g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 344mg | Potassium: 796mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1785IU | Vitamin C: 117mg | Calcium: 66mg | Iron: 3mg