Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette

By pumpkinpassion

Ingredients

• Dressing:
• 1 can black beans, rinsed well and drained in a colander
• 1 or 2 avocados, peeled and cut into 3/4 inch pieces
• 3 Fuyu persimmons, peeled and cut into 3/4 inch pieces
• 1/3 cup thinly sliced green onions
• salt to taste, for seasoning avocados and finished salad
• 1/4 cup extra-virgin olive oil
• 2 T fresh lime juice (plus 1 T more to toss with avocado)
• 1/2 tsp. ground cumin
• 1/4 tsp. green Tabasco (or other hot sauce of your choice, use more if you like it hot)
• 1 tsp. grated lime zest (optional, but good)

Details

Servings 6
Adapted from kalynsprintablerecipes.blogspot.com

Preparation

Step 1

Pour the canned beans into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let beans drain 10-15 minutes (or if you get impatient like I do, finish drying them with paper towels after they've drained for a few minutes.)

While beans are draining, whisk together the olive oil, 2 T lime juice, ground cumin, green Tabasco or other hot sauce, and lime zest.

When beans are well-drained, stir in 2 T of the dressing and let the beans absorb the flavor while you prep other ingredients.

Peel and cut the avocado, place in a small bowl, toss with 1 T lime juice, and season with salt. Peel and cut the persimmons, and thinly slice the green onions. Add the avocado, persimmon, and green onion to the bowl with the black beans and gently combine.

Add desired amount of dressing to salad and gently toss. (You may not need all the dressing, especially if you only use one avocado, or if you're not that fond of lime.) Season to taste with salt and serve.

I did keep some of this overnight in the fridge and eat it the next day, but it was definitely best right after I made it.