Black Bean Salad with Fuyu Persimmon

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

Cooking Directions

  1. Whisk together dressing ingredients.
  2. Prepare the avocados and persimmons and thinly slice or dice the shallot.
  3. 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.

This entry was posted in abundant harvest organics, avocado, black beans, cumin, lime, olive oil, persimmon, salad, shallots, tabasco. Bookmark the permalink.

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