John Myers
Ingredients for 4 servings:
- 100 g kidney beans
- 100 g white beans
- 1 avocado(s), ripe
- 1 persimmon (or Sharon fruit)
- 1 chili pepper(s) or 1/2, depending on spiciness and size
- 1 beefsteak tomato(s), ripe
- 1 shallot(s)
- some mustard (Dijon mustard)
- some savory
- some broth
- Pepper or cayenne pepper
- some coriander leaves
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Soak the beans overnight, then rinse thoroughly and simmer for about 1 hour until tender. Meanwhile, dice the avocado flesh and drizzle with lemon juice. Peel the persimmon and dice it in the same way. Finely dice the chili pepper and shallot. Dice the tomato and chop the cilantro. Make the marinade from the mustard, savory, and broth. Season with pepper and stir in the cilantro. Toss the beans with the avocado, onion, persimmon, chili, tomato, and the marinade. This salad is perfect with grilled food or as a starter.
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