This recipe came from my Abundant Harvest Organics newsletter. We liked it, but it is especially noteworthy that Gavin’s dad enjoyed it, too.
Black Bean Salad with Fuyu Persimmon
Ingredients
- 1 can Black Beans, rinsed and drained
- 1-2 Avocados, peeled and cut into 3/4" pieces
- 3 Fuyu persimmons, peeled and cut into 3/4" pieces
- 1 Shallot, thinly sliced or diced
- Salt to taste
- Dressing:
- 1/4 cup Olive oil
- 2 TBSP Fresh lime juice
- 1/2 tsp Ground cumin
- 1/4 tsp Tabasco
- 1 tsp Lime zest
Preparation
- Whisk together dressing ingredients.
- Prepare the avocados and persimmons and thinly slice or dice the shallot.
- Add all ingredients to a bowl and dress with dressing. You may use all or only the desired amount. Can be eaten as-is or added to a bed of lettuce or greens of your choice.
About jenny
Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene.
Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches.
In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend.
Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing.
Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband.
Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
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