This is a great combination of fresh and cooked that creates a salad that can sustain energy for several hours. The brown rice, cooked properly is soft, fluffy and easy to digest. The fresh mango, cucumber and onions with the dressing aid digestion. of the beans and the rice. Be sure to cook the beans properly as well. Canned beans are never cooked properly to prevent them from making them gassy to those who have an issue with beans. if using canned beans, rinse thoroughly and then soak overnight in a bowl with water and a tablespoon of real apple cider vinegar (per cup of beans). Cover and place in the refrigerator and then rinse before serving. They will keep for several days.
2 cups or 6 cups water for cooking rice
1 teabag green tea or 1 tsp in a tea ball
1/8 tsp sea salt
1 mango, ripened, peeled and cut into small one-inch pieces
1 cup English cucumber slices, cut in half
1 celery stalk, cut into slices
1/2 cup red onion, cut into thin slices
1 cup canned black bean, salt-free, drained and rinsed
1-2 tbsp fresh cilantro, chopped
2 tbsp olive oil
1 – 1 1/2 tbsp lime juice
¼ tsp dry mustard powder
1 tsp raw honey
1/2 teaspoon chopped garlic
Sea salt and pepper to taste
Rinse the brown rice and place with the water, green tea, sea salt and pepper in a saucepan. Bring to a boil and lower to simmer Cover with a lid and simmer for 35-40 minutes* or until light and fluffy. Remove from the heat, drain and rinse. Set aside. Meanwhile, place the mangos, cucumbers, celery, red onions, black bean and cilantro in a bowl. Mix all the dressing ingredients together and adjust it to match your personal taste. Pour on the other ingredients. Season to taste. Serve over the brown rice. Enjoy!
*Note: if you choose to cook the rice with 2 cups water and the water is all absorbed before at least 35 minutes has passed, then the heat was too high during the simmering process. The rice will still be somewhat crunchy. Just add more water, bring to a boil and lower to simmer until it has a nice texture.