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

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
• 1/4 cup extra-virgin olive oil
• 2 T fresh lime juice
• 1/2 tsp. ground cumin
• 1/4 tsp. green Tabasco
• 1 tsp. grated lime zest

Directions

1. Tip the black beans into a colander set in the sink, and rinse them under cold water until the water runs clear and the foamy bubbles are gone. Leave them to drain for 10-15 minutes, or, if patience is not happening, blot them dry with paper towels after a few minutes.
2. As the beans drain, whisk the olive oil with 2 T lime juice, ground cumin, green Tabasco or another hot sauce, and lime zest.
3. Once the beans are nicely drained, mix in 2 T of the dressing so they can start soaking up that flavor while you get everything else ready.
4. Peel and chop the avocado, put it in a small bowl, coat it with 1 T lime juice, and add salt.
5. Peel and chop the persimmons, then slice the green onions thinly.
6. Transfer the avocado, persimmon, and green onion into the bowl with the black beans, and fold everything together carefully.
7. Drizzle in as much dressing as you like and toss gently. You might not use every bit of it, especially with one avocado or if you prefer a lighter lime flavor.
8. Taste, add salt as needed, and serve.