Set out five roughly 30-ounce (850 g) storage containers. Divide the lettuce evenly among the containers, then top with black beans, bell peppers, tomatoes, and onion.
Top each serving with radishes and sliced avocado.
Drizzle the dressing over the top of each salad (or divide into five smallcontainers or jars). Store in the refrigerator for up to 6 days.
Cilantro Jalapeño Cashew Dressing
Puree cashews, water, cilantro, lime juice and zest, jalapeño, onion powder, salt, and cayenne in a blender until the mixture is as smooth as possible, then let it rest in the pitcher for 5 minutes.
Blend again to further break up the cashews.
Season with additional salt to taste.
Transfer to a jar with a lid and store in the refrigerator for up to 7 days.