Rinse and drain the black beans thoroughly, then set aside. Dice the bell peppers, mango, and avocado into similar-sized pieces for even texture. Finely dice the red onion and mince the jalapeño after removing the seeds for a milder heat. Chop the fresh cilantro and set all prepared ingredients in separate small bowls. I like to do this step first so everything is ready to combine—it prevents the avocado from sitting too long and browning.

In a small bowl, combine the cream cheese, fresh lime juice, maple syrup, chili powder, and sea salt. Whisk or blend until the mixture is smooth and creamy, breaking down any lumps in the cream cheese. This creates a cohesive dressing base that will coat all the ingredients evenly. I find that blending it briefly with an immersion blender ensures the cream cheese fully incorporates and creates a more luxurious texture.

In a large bowl, combine the black beans, diced bell peppers, mango, avocado, red onion, cilantro, and minced jalapeño. Pour the lime-maple dressing from Step 2 over the mixture and gently fold everything together until all ingredients are evenly coated. Drizzle the extra virgin olive oil over the top and fold once more to incorporate. Add the roasted and salted cashews last, folding them in gently to maintain their crunch and prevent them from breaking down.