Mango Salad:

• 3 cups diced mango (about 2 large or 3 medium mangoes)

• 1 cup diced cucumber (1/2 English or 2 Persian cucumbers)

• 1/2 cup diced red onion (about 1/2 medium onion)

• 1/2 cup diced red bell pepper

• 2 tablespoons seeded, finely diced jalapeño (1 large or 2 serrano peppers)

• 1 cup cherry or grape tomatoes, halved

• 3 cups thinly sliced red cabbage (or Napa cabbage)

• 1/4 cup chopped cilantro (leaves and light stems)

• 1 (14 oz) can cooked black beans, rinsed and drained (or 1 1/2-2 cups cooked)

Dressing:

• 2 tablespoons fresh lime juice (1 large lime)

• 1/4 teaspoon sea salt (or 1/8 tsp regular salt, adjust to taste)

• 1/8 teaspoon black pepper

• 1/8 teaspoon cayenne (optional for heat)

• 1/2 teaspoon agave syrup (or maple syrup/honey)

• 1 tablespoon extra virgin olive oil