Summer is here and it is BBQ and picnic season! We’ve been enjoying eating out doors with all the sunshine and fresh air. We are in the middle of a crazy heat wave and we have been making a lot of salads with homemade dressing to pair with our grilled meats.
This salad inspired by an episode of Jamie Oliver’s 15 minute meals has been a crowd pleaser. It’s very versatile and can be switched up to meet almost any dietary need (removing beans and corn to fit into the paleo diet). Everyone loves it and I’m certain you will too!
Salad Ingredients:
- 1 cup of frozen organic corn
- 1 head of cauliflower
- 1 cup of soaked/cooked Adzuki beans (or canned)
- 1/3 cup of thinly sliced red onion
- 1 cup of diced colorful bell peppers
- 1 tomato diced
- sliced avocado for topping (optional)
- cilantro for garnish
Dressing Ingredients:
- juice of 2 small limes
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of chopped cilantro (or to taste)
- 1 teaspoon of ground cumin
- 2 teaspoons of chili powder
- sea salt and pepper to taste
Instructions:
- In a small pot, cover the corn with water and bring to a boil. Reduce the heat to simmer for about 5 minutes or until just tender. Remove from heat, drain and rinse with cold water. Set aside.
- Wash and break apart your cauliflower. Using the shredding attachment to your food processor, shred the whole head of cauliflower and place it in a large bowl. Set it aside.
- Add the onion, peppers, corn, tomato, and beans to the shredded cauliflower. Toss to combine.
- In a small blender (I used my Magic Bullet), add all the the dressing ingredients and blend to combine.
- Pour the dressing over the salad and toss well to distribute thoroughly over all of the ingredients. Store covered in the fridge until serving. Garnish with more cilantro and the optional avocado.
For all of the details check out my July contribution to The Balanced Platter; Southwest Cauliflower-Rice Salad.