I like this salad when the rice and beans are warm and all the other ingredients are cold, but it's still really good when pulling pre-cooked rice and beans straight out of the fridge.
Mix the dressing ingredients together and serve on the side. You may want to double the dressing recipe -- once anyone gets a taste, they'll be generous with their helping!
Top the salad with healthy tortilla chips (if you can find some made with avocado or coconut oil), or make your own, (using non-GMO corn tortillas brushed on both sides with melted coconut oil, cut into triangles and baked at 400 degrees for 6-8 minutes, then lightly salted.) Or simply break up corn taco shells (check the ingredients to find a healthy version.)