Rainbow Mexican Black Bean Salad

Ingredients

• Lime juice. Lime juice really brings this Mexican bean salad to life. Fresh-squeezed is a must! If you don't have limes on-hand, it also works nicely with orange juice.
• Agave . This gives the salad a tiny bit of sweetness for that addicting sweet/heat balance. Use honey instead for a different flavor profile (and if you don't need this salad to be vegan).
• Fresh ginger root. I don't suggest making this recipe with powdered ginger; it's not nearly as good. If you don't have fresh ginger root, you can omit it and just go for a acidic/sweet/spicy vibe.
• Salt and pepper
• Cayenne pepper or hot sauce. Optional, but it's a fun add-in if you like heat.
• Purple cabbage
• Black beans
• Corn. If you just thaw out frozen corn, you'll keep this recipe no-cook. But in season, fresh grilled corn on the cob is the tastiest option.
• Colored peppers. This will work great with whatever peppers you have on-hand, but of course more colors will yield a prettier rainbow salad. You can use either full-sized or baby bell peppers.
• Half a mango . Or use pineapple instead.
• Big handful of cilantro . Or use mint, or a combination of the two.
• Handful of pepitas
• Avocado. An optional but awesome addition to this Mexican bean salad. Add it right before serving to avoid browning.