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

Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette has the perfect combination of sweet and savory flavors. You can use other fruits if you don’t have persimmons, but I loved the Fuyu persimmons in this.

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Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette found on KalynsKitchen.com
I’m having such fun experimenting with the Fuyu persimmons that came in the mail from Andrea! This salad with persimmons, avocado, black beans, and a touch of lime was the second thing I made with persimmons, and I thought the combination of sweet and savory flavors was perfect in this salad. The idea of using lime-cumin dressing with persimmons came from a Fuyu Persimmon Salad in the L.A. Times that looked like a winner.

If you’re looking for persimmon ideas while they’re in season, you might also like my Whole Wheat Couscous Salad with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts, and the stunning Pan-Fried Brie Cheese with Persimmon Salsa Canapés that Dara came up with when I shared the persimmons with her. I’ve got two more persimmon recipes after this, so stay tuned!

Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette found on KalynsKitchen.com

Start by rinsing a can of black beans and let the beans drain well. (If you’re impatient like me, you can use a paper towel to blot the beans dry.) Then whisk together the dressing ingredients.

When the beans are well-drained, stir in 2 T of the dressing so the beans can absorb some of the dressing flavor while you cut other ingredients. Peel and dice the avocados, then toss with some lime juice and season with salt. I used two avocados because I had them hanging out in the fridge, but you could certainly make this with just one avocado as well.

Peel and cut up three persimmons, cutting them in pieces about the same size as the avocados. Also thinly slice some green onions, enough to make about 1/3 cup sliced green onion. Add the avocado, persimmon, and green onions to the bowl with the black beans, add dressing, and gently toss to combine. (You may not need all the dressing if you’re not a lime freak like me.) Season with salt to taste, and serve.

Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette found on KalynsKitchen.com

More Recipes for Fuyu Persimmons:

Garlic and Rosemary Roasted Shrimp Skewers with Persimmon from Kalyn’s Kitchen
Persimmon Fruit Salad from Morsels and Musings
Whole Wheat Couscous Salad with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts from Kalyn’s Kitchen
Pan-Fried Brie Cheese with Persimmon Salsa Canapés from Cookin’ Canuck
Fruity Lentil Salad with Persimmon, Apple, and Avocado from Kalyn’s Kitchen

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

Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette has the perfect combination of sweet and savory flavors.

Ingredients:

Ingredients

  • 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

Dressing Ingredients

  • 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)

Directions:

  1. Pour the canned beans into a colander placed in the sink, then rinse well with cold water until no more foam appears.
  2. 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.)
  3. While beans are draining, whisk together the olive oil, 2 T lime juice, ground cumin, green Tabasco or other hot sauce, and lime zest.
  4. When beans are well-drained, stir in 2 T of the dressing and let the beans absorb the flavor while you prep other ingredients.
  5. Peel and cut the avocado, place in a small bowl, toss with 1 T lime juice, and season with salt.
  6. Peel and cut the persimmons, and thinly slice the green onions.
  7. Add the avocado, persimmon, and green onion to the bowl with the black beans and gently combine.
  8. 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.)
  9. Season to taste with salt and serve.

Notes:

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.

Recipe created by Kalyn with inspiration from Andrea’s persimmons, and the Fuyu Persimmon Salad in the L.A. Times.

 

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Combining persimmons with low-glycemic beans and avocados makes this Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette a great choice for phase 2 or 3 for the South Beach Diet. A salad with fruit and dried beans would be too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette found on KalynsKitchen.com

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26 comments on “Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette”

  1. This looks like such a fun salad to have for lunch! So much flavor and color. I love how all of the ingredients are seasonal as well.

  2. This looks so good!!!!! I've not tried persimmon but I think I'll add that to my grocery list. I love the lime cumin vinaigrette!

  3. This is another winner, Kalyn! The lime juice really does make the flavor of the persimmons pop. Tender avocado would be a great foil for the crisp persimmons.

  4. gotta be honest… Not my favorite combination, but I am not a fan of black beans… personal taste

  5. The colors of this salad are so spectacular, especially for this time of year when we have a more limited selection of fresh salad ingredients here in New England. I'm going off to look for these persimmons in the market; the salad would be perfect with grilled salmon.

  6. Hmm, sounds like an intriguing combo.

  7. I'm glad I'm not the only one who likes the sound of this combination. I think you could use any type of beans if you don't like black beans. Pinto beans might be my second choice. I loved the lime flavor with the avocado and persimmon!

  8. I love all the ingredients…I've got to get me some persimmon, though…and it's so beautiful!

  9. I have never tried a persimmon, but when I do, with cumin and avocado sounds RIGHT up my alley!

  10. Kalyn,

    This salad seems full with flavor, I would love to try this.Persimmon reminds me of similar flavor of Chikuu a fruit from India

  11. I guess I am not the only one who's just learning about persimmons. Sreelu, this is the first time I've heard of Chikuu, going to google it now!

  12. That's a beautiful, healthy salad.

  13. What a nice salad! I like how colorful it is: very cheerful.

  14. Avocado, lime and cumin are the best. flavor. combo. EVER.

  15. I'm not sure I'm that fond of Persimmons but adding avocado might do the trick.

  16. What a gorgeous looking salad, great flavours and colors!!

  17. Mmm! That looks so good. I love avocado with black beans, but must admit that I have never tried a persimmon. Perhaps it's time.

  18. Beautiful, beautiful salad!

  19. Looks delicious. I got my hands on some persimmons recently and tried drying them in the oven via a Martha Stewart recipe… and they were absolutely horrid!! I'd like to try them in another way- a more delicious way. This vinaigrette recipe is a keeper- I'm always looking for such a thing to jazz up green salads.

  20. Your photo is great. Looks delicious!

  21. Wow this is deliscious, as I eat a bowl full of this salad, having never bought a persimmon before in my life, thank you Kalyn, for expanding my menu every day.

  22. How fun; I am excited that I'm inspiring people to try persimmon. If you haven't tried them, be sure to get Fuyu persimmons!

  23. this salad looks spectacular – must try and get some persimmons when winter comes around this year if only to try this salad

  24. I've got a dozen fuyu's on my counter I need to use, and I'm so excited about this salad. Thanks!

  25. Has anyone tried this with roasted persimmon and warm black beans?

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