Wednesday, December 02, 2009

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

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, there was a good round-up of persimmon ideas at Good Bites, including my own 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.

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
(Makes about 6 servings, recipe created by Kalyn with inspiration from Andrea's persimmons, and the Fuyu Persimmon Salad in the L.A. Times.)

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)

Instructions:
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.

Printer Friendly Recipe

Fuyu persimmons can be eaten raw like apples. They stay good for a long time and can be used in many different ways. The Fuyus make this salad perfect for Weekend Herb Blogging, now managed by the talented Haalo from Cook (almost) Anything At Least Once, and hosted this week by Marilyn from Just Making Noise.

South Beach Suggestions:

Combining persimmons with low-glycemic beans and avocados makes this salad a great choice for phase 2 or 3 for the South Beach Diet. I'd eat this alone as a lunch salad, or it would be great as a side dish with something like Easy Chicken Cordon Bleu or Roasted Wild Salmon with Soy-Wasabi Glaze and Green Onions.

More Ideas for Fuyu Persimmons:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
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
Persimmon Vinegar and a Quick Cabbage and Carrot Salad from Rookie Cookery
Dandelion, Persimmon, and Medjool Date Salad from Food Blogga
Mache and Persimmon Salad from Alexandra's Kitchen
Persimmon Arugula Salad from Cooking with the Single Guy
Persimmon Fruit Salad from Morsels and Musings
Rocket and Proscuitto Salad from The Culinary Chase
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

24 comments:

  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.

    ReplyDelete
  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!

    ReplyDelete
  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.

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

    ReplyDelete
  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.

    ReplyDelete
  6. Hmm, sounds like an intriguing combo.

    ReplyDelete
  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!

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

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

    ReplyDelete
  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

    ReplyDelete
  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!

    ReplyDelete
  12. That's a beautiful, healthy salad.

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

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

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

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

    ReplyDelete
  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.

    ReplyDelete
  18. 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.

    ReplyDelete
  19. Your photo is great. Looks delicious!

    ReplyDelete
  20. 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.

    ReplyDelete
  21. 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!

    ReplyDelete
  22. this salad looks spectacular - must try and get some persimmons when winter comes around this year if only to try this salad

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

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips