Rinse the orca beans under cold water to remove any debris. Place them in a pot with 4.5 cups of water and bring to a boil over high heat, then reduce to medium-low and simmer for about 1 hour until the beans are tender but still hold their shape. Drain the beans and rinse them thoroughly with cold water, then spread them on a plate to cool completely—I like to chill them in the refrigerator for at least 30 minutes so they're cold when mixed with the fresh ingredients, which keeps all the flavors bright and crisp.

While the beans are cooling, prepare your mise en place by mincing the jalapeño finely (removing seeds to control heat level), finely dicing the red onion, and chopping the fresh cilantro. Juice and zest the limes into a small bowl. In another small bowl, combine the chili powder, ground cumin, sea salt, and freshly ground black pepper—this dry spice blend is easier to distribute evenly when mixed together first rather than adding individually.

In a large bowl, combine the chilled cooked beans from Step 1 with the pineapple tidbits and mandarin oranges, then add the minced jalapeño, diced red onion, and cilantro from Step 2. Pour in the lime juice and zest, add the spice blend from Step 2, and stir in the honey or agave nectar to balance the heat and acidity. Gently fold in the diced avocado last—I add it just before serving or within 30 minutes of assembly to prevent browning. Taste and adjust seasoning with more salt, lime juice, or spices as needed.