Mango and Black Bean Salad Bowl

Drain and rinse the black beans. Add them to a medium bowl with 1 tsp ground cumin and 0.5 tsp salt. Toss to coat evenly and set aside to let the flavors meld while you prepare the other components.

Dice the mangoes into small bite-sized pieces and add to a large bowl.

Add the diced yellow onion, chopped cilantro, and juice from 1 lime to the mangoes.

Season with 0.25 tsp salt and toss everything together gently. Set aside to let the flavors combine.

Wash and dry the arugula. Add it to a large serving bowl as the bed for the salad bowls.

Dice the bell pepper and scatter it over the arugula.

In a small jar or bowl, combine olive oil, juice from 1 lime, 0.5 tsp ground cumin, and 0.25 tsp salt.

Shake or whisk vigorously until the dressing is well emulsified. Set aside.

Divide the seasoned black beans evenly among 4 bowls, placing them on top of the arugula and bell pepper base.

Spoon the mango salsa generously over each bowl, distributing the mixture evenly.

Top each bowl with julienned carrots and sliced avocado for extra color and creaminess.

Drizzle the lime-cumin dressing over each assembled bowl right before serving. Toss gently if desired, or serve as a composed bowl.