Rainbow Mexican Black Bean Salad

For the Dressing

• Juice of a lime
• 1 tbsp agave (or honey)
  
• 2'' ginger root, peeled and finely grated
  
• Generous salt and pepper
• Dash of cayenne pepper or hot sauce, optional

For the Salad

• Small wedge of purple cabbage
  
• 2 15-oz cans of black beans
• 2 c frozen corn
• Red bell pepper
• Orange bell pepper
• Half a mango
• Big handful of cilantro
• Handful of pepitas
  
• Avocado, optional

1. To make the dressing, combine all of the ingredients in a large mixing bowl and stir together. Give it a taste and adjust as you see fit.
2. Dice the cabbage and toss it in the dressing. Let it sit for at least 15 minutes, or up to several hours to tenderize.
   
3. Drain and rinse the beans and thaw the corn.
   
4. Dice the bell peppers and mango so that all of the ingredients are roughly the same size.
5. Chop the cilantro finely.
   
6. To the dressing and cabbage, add the black beans, bell peppers, corn, mango, and cilantro. Toss it all together.
7. Just before serving, transfer the salad to a platter and garnish with avocado and pepitas.