Salad Ingredients

• 3 cups diced mango (about 2 large or 3 medium mangoes)
• 1 cup diced cucumber (½ English cucumber or 2 Persian cucumbers)
• ½ cup diced red onion (about ½ medium onion)
• ½ cup diced red bell pepper (about ½ pepper)
• 2 tablespoons seeded and finely diced jalapeno (1 large jalapeno or 2 serrano peppers)
• 1 cup cherry or grape tomatoes, halved
• 3 cups thinly sliced red cabbage (or Napa cabbage)
• ¼ cup chopped cilantro (leaves and light green stems)
• 1 can cooked black beans, rinsed and drained (14 oz can or 1½ to 2 cups cooked beans)

Dressing Ingredients

• 2 tablespoons fresh lime juice (from 1 large lime)
• ¼ teaspoon sea salt (or pink salt, or ⅛ teaspoon regular salt, adjust after tossing)
• ⅛ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper (optional – skip for mild)
• ½ teaspoon agave syrup (or maple syrup, or honey for non-vegan version)
• 1 tablespoon extra virgin olive oil