Mock Potato Salad

Ingredients

• 1.5 cups celery thinly sliced
• 4 cups brown rice cooked
• 1  cucumber thinly sliced
• 3  hardboiled eggs chopped
• 1 cup mayonnaise reduced-fat
• 8  radishes thinly sliced
• 0.8 teaspoon salt 
• 0.3 cup spicy mustard 
• 0.5 cup onion sweet chopped

Equipment

• bowl

Directions

1. Mix rice, celery, radishes, cucumber, and onion together in a bowl; fold in eggs. Stir mayonnaise, mustard, and salt into rice mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.