Tex-Mex Cauliflower Rice Salad

You know it's summer when Roxie returns to the lake with her favorite box wine.
But she sure does slow down traffic to honk and take a picture. Roxie has quite the wardrobe. Everyday is a new outfit.  

 

Tex-Mex Cauliflower Rice Salad

Looking to cut carbs? Then this is your kind of salad. It's gluten free and 85% less calories that same serving size of white rice. Adding in black bean and corn salsa, and honey roasted corn or fire roasted corn makes a nutritious but satisfying dish.   
Recipe inspired by Food Network June 2019 and serves 4.
Ingredients:

• 2 TB.olive oil
• 1 bag (16 oz.) frozen riced cauliflower, thawed 
• 1 cup frozen fire roasted corn, thawed or frozen Honey Roasted Corn, thawed
• Squirt of Sriracha
• 3/4-1 cup from a jar of Black Bean and Corn Salsa 
• Optional 1 cup black beans, rinsed and drained
• 1-2 diced avocados
• 1 diced tomato 

 Directions:

• In a large frying pan heat olive oil. Add in riced cauliflower and stir fry on a medium heat until crisp and tender, about 5 minutes.
• Sir in roasted corn and stir fry 3 minutes more. 

• Remove from heat. Stir in black bean salsa, avocado and tomato. Add in Sriracha and black beans if using. Serve immediately.  
  

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