• 2 15-ounce cans black beans, drained and rinsed
• 2 cups cooked quinoa or brown rice
• ½ cup finely chopped red onion
• 1 green bell pepper, diced
• 1 large tomato, diced
• 1 large avocado, diced
• 2 cups frozen corn, thawed
• ½ cup mangoes, diced
• 1 jalapeño, finely diced
• ¾ cup fresh cilantro, chopped

Dressing

• ⅓ cup unseasoned rice vinegar
• 2 Tbsp lime juice
• ½ cup mangos, diced
• ¼ cup agave
• ½ tsp grated ginger
• Sea salt to taste