Useful cauliflower rice is filled with vibrant southern flavors, if you make a Texas-Mexican salad from it. You you will need the ingredients typical for this kitchen: fried on fire corn (in grains), canned black beans and salsa pico de gallo (mexican sauce of fresh finely chopped vegetables). The composition of pico de gallo, as a rule, includes tomatoes, white onions and chili peppers and everything is seasoned with lime juice. This juice together with the secreted juices from tomatoes will become a dressing and to whole salad. It turns out to be very satisfying and can be served as self-starter or as a side dish. Share with friends: 
Time: 20 minutes Difficulty: Easy Portions: 4
Recipe:
In a large frying pan over medium heat, heat 2 tbsp. l olive oils. Add 450 gr. (4 tbsp.) Vegetable rice from cauliflower and sprinkle with salt and black pepper to taste. Stir fry until cabbage does not brown, about 1 minute. Stir in 1 tbsp. thawed corn fried over a fire. Put on a plate and let cool. Then mix with a can (425 gr.) Canned washed black beans and 1 tbsp. pico de gallo (drain the liquid), add if necessary 2-4 tbsp. l liquids from pico de gallo. Recipes with similar ingredients: cauliflower, corn, beans black preto, pico de gallo sauce
