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