Spicy “Rice” And Bean Salad Recipe

Name: Spicy “Rice” And Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green lentils, rinsed; 1/2 head cauliflower; 1 (15-ounce) can cannellini, pinto, or black beans, drained and rinsed; 1/4 cup chopped red onion; half a medium jalapeno, seeded and chopped; 1/2 cup cilantro leaves; Salt and freshly ground pepper; 4 ounces sharp cheddar, cut into itty bitty cubes; 1 lime, plus more as needed; 3 tablespoons olive oil, plus more as needed; 1 avocado (optional)

Servings: persons

1/2 cup green lentils, rinsed
1/2 head cauliflower
1 (15-ounce) can cannellini, pinto, or black beans, drained and rinsed
1/4 cup chopped red onion
half a medium jalapeno, seeded and chopped
1/2 cup cilantro leaves
Salt and freshly ground pepper
4 ounces sharp cheddar, cut into itty bitty cubes
1 lime, plus more as needed
3 tablespoons olive oil, plus more as needed
1 avocado (optional)

1
Bring 1 1/2 cups of water with the lentils to a boil, cover, and simmer until the lentils are tender, 15 to 20 minutes. Drain well and let cool.
2
Meanwhile, break the cauliflower up into florets. Place them in a food processor and process until the cauliflower resembles rice (for those who want to buy the cauliflower already riced, you'll need about 3 cups). Dump into a large mixing bowl along with the beans.
3
Now make the paste: On a cutting board, mince and mash the red onion, jalapeno, 1/4 cup of the cilantro, and 1/2 teaspoon salt; smash into a paste with the side of your chef's knife.
4
Once cool, dump the lentils into the mixing bowl, along with the cheese and the paste. Squeeze the lime over, drizzle with oil, and stir. Taste and adjust lime, oil, salt, and pepper as needed. Add the remaining 1/4 cilantro, cube the avocado and throw it in, give one more stir, then eat!

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup green lentils, rinsed, 1/2 head cauliflower, 1 (15-ounce) can cannellini, pinto, or black beans, drained and rinsed, 1/4 cup chopped red onion, and more.

Yes, Spicy “Rice” And Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy “Rice” And Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions