Tropical Radish, Black Rice Salad

• 1 cup black rice or brown basmati rice
• 1 teaspoon of sea salt,
• 2 glasses of water
• 4 green onions,
• 1 mango, peeled, pulled and cut.
• 1 avocado, halved, pulled, peeled and diced
• 1 or 2 bunches of beets, trimmed and chopped
• 1 lime zest
• 2-1/2 tablespoons of freshly squeezed lime juice
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon freshly grated black pepper
• 3/4 cup chopped fresh cucumber

Put the rice in a saucepan with 1 teaspoon of salt and water. Bring to a boil over high heat, reduce heat to low, cover and cook until rice is tender, about 45 minutes. Remove the pan from the heat without removing the lid and let the rice sit for another 5 minutes. You will have about 3 cups of rice. Sprinkle rice on the baking sheet to prevent precipitation and allow it to cool to room temperature.

Put the chilled rice in the large bowl. Add green onions, mango, avocado, and radish. Then mix with lemon zest, lime juice, oil, 3/4 teaspoon salt, pepper. Using a spatula, gently fold the ingredients together to combine. Taste and add more salt, pepper or lemon juice if needed. Serve at room temperature.