Ensalada de "Arroz"

Menu: Chili Lime Chicken (pg. 335), Ensalada de "Arroz" (pg 145) and Sopa de Frijoles Negros (pg. 181)

The chicken would have been a lot better had I not overcooked it. It was "grilled" under the broiler and I based time on chicken that had bones in it when I was using boneless breasts. Oops. Tasted great, if dry.

The soup was gross looking. I like black beans. This recipe has you pureeing them. The taste was decent but as a soup, never again. A dip maybe. It would make a great bean dip.

The "rice" salad was delicious. I don't think my husband cared for it that much, but I thought it was really good. The flavors are very complimentary and you taste the vinegar based dressing more than the veggies, for those who are not big veggie fans.

Ensalada de "Arroz"

1/2 head cauliflower, shredded
6 green onions, sliced, including the green
1/2 yellow pepper, diced
1/2 green pepper, diced
1/2 ripe tomato, diced (I skipped this being the only tomato liking person in my house)
1/4 cup cilantro, chopped (skipped this too. cilantro doesn't work for us)
1/4 c. olive oil
1 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
1 1/2 tsp. dijon mustard

Microwave the cauliflower with a little water for 7-10 minutes.
Drain, dump into a mixing bowl and allow to cool. I was short on time so stuck it in the freezer for a few minutes to speed it up.
Stir in chopped veggies
Mix together everything else, pour over the "rice" and stir. Serve.