Brown Rice Mango Cucumber Salad

This is a delicious, simple, blood-sugar stabilizing lunch that is easy to make. It contains many antioxidants that are good for the liver as well as pre-biotic foods that are beneficial to the gut. A wonderful recipe to meal prep ahead of time for a quick and satiating lunch!

Serves 2

1 cup brown rice

6 cups water for cooking rice

1/8 tsp salt

pinch of pepper

1 mango, ripened, peeled and cut into small 1 inch pieces

1 cup English cucumber sliced and halved

1 celery stalk

1/2 cup of red onion, sliced thin

1 cup black beans, drained and rinsed well

1-2 tbsp fresh cilantro, chopped (or if your like me, more. lots more!)

Dressing

3 tbsp olive oil

1 1/2 tbsp lime juice

1/4 tsp dry mustard powder

1 tsp raw honey

1/2 tsp chopped garlic

salt and pepper to taste

Process:

Rinse the brown rice and place in the water, salt and pepper in a sauce oan. Bringto a boil and lower to simmer. Cover with a lid and simmer for 35-40 minutes. Removes from heat drain and rinse. Set aside. Meanwhile, place the mangos, cucumber, celery, red onions, black beans and cilantro in a bowl. Mix all the dressing ingredients together and adjust to match your taste preferences. Pour on rest of the other ingredients. Top on brown rice and enjoy!