Mango-cucumber rice salad

A nice cool and refreshing salad for the dog days of August. Sweet and tangy, with a little spice. I added some grilled chicken.

Mango-cucumber rice salad (adapted from this recipe)

1 cup cooked brown rice and 1 cup cooked jasmine white rice

juice from 1 lime

2 tablespoons extra virgin olive oil

1 teaspoon honey or agave nectar

salt and freshly ground pepper

1 mango, peeled, pitted, and diced

1 cucumber, peeled, seeded, and diced

1/4 jalapeno, seeded and finely chopped

2 green onions, thinly sliced

1/2 cup chopped fresh cilantro

1/3 cup sliced almonds

1 boneless chicken breast, grilled and cut into bite-sized pieces

Whisk the lime juice, oil, sweetener, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, green onion, cilantro, nuts, and chicken; toss to combine. Season with additional salt if necessary. Makes 6 servings.

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