Let’s March into a Healthy Month


Heart Healthy Month

Let’s take time to Love our Own Hearts and try a new heart-healthy recipe!

Colorful Black Bean and Cauliflower Rice Salad

Spring is the season of new beginnings! Pretty soon we will see spring, I promise! As the Earth starts to bloom and come back to life, we are gifted with a bounty of fresh produce and the perfect opportunity to “spring clean” our diets.

Inspire yourself in the kitchen this season by experimenting with the unfamiliar. For a new take on an old dish, we suggest this colorful Black Bean and Cauliflower Salad. This recipe is filled with vegetables, nutrients, fiber, and flavor, making the dreaded transition into the lighter clothing of warmer months seem like a breeze.

This delicious salad is an even healthier alternative to a dish traditionally made with rice, substituting the grain for gluten-free cauliflower. Cauliflower is a rich source of antioxidants, packing in with very high levels of Vitamin C and Vitamin K, and it might just be exactly the kind of variety your diet is lacking.

Many grocery stores are now selling “riced” cauliflower in their frozen foods section, (I’ve seen it at Wegmans)simplifying and shortening this food preparation time drastically.

Bring this salad to a picnic as a delicious side to be enjoyed all ages. This recipe is flavorful and allergy-friendly!

Black Bean + Cauliflower Rice Salad

(Gluten-free, dairy-free, nut-free, vegan, soy-free)


  • 1 can black beans, drained
  • 3 cups riced cauliflower
  • 2 tablespoons olive oil
  • 3 cloves minced garlic
  • 1/2 cup sweet onion (finely chopped)
  • 1/2 cup red bell pepper (diced)
  • 1/2 cup of canned sweet corn, drained
  • 1/2 cup cilantro
  • 2 teaspoons lime juice
  • a handful of baby arugula
  • salt & black pepper


  1. Rinse and drain black beans and corn.
  2. Warm olive oil in a large skillet over medium heat. Add garlic to the pan and sauté until golden, about 1 minute. Add onion and bell pepper to the pan, stirring occasionally, until onion begins to turn translucent. Season with salt and pepper.
  3. Add riced cauliflower to the mixture, and continue cooking approximately 7-9 minutes, until cauliflower is soft but not mushy.
  4. Add black beans and corn, cook long enough to warm and gently soften the beans.
  5. Add cilantro, lime juice, and arugula. Mix well and serve warm or chilled. Enjoy!

Sounds delish, right!!!?