• 2 ½ cups red or white kidney beans
• 1 or 2 avocados, peeled and cut into 3/4 inch chunks
• 3 Fuyu persimmons, peeled and cut into 3/4 inch pieces
• ½ cup thinly sliced green onions
• ½ cup diced fresh cucumber
• ½ cup red or green seedless grapes, halved
• 1 tbsp freshly squeezed lemon juice
• sea salt and freshly ground black pepper to taste

Dressing

• 1/8 cup extra-virgin olive oil
• 1/8 cup pure canola oil
• 2 tbsp freshly squeezed lime or lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp Tabasco (or other hot sauce of your choice)
• 1 tsp grated lime or lemon zest (optional)

Pour the beans into a colander placed in the sink, then rinse well with cold water. Let beans drain 10-15 minutes. In a bowl, whisk together the olive oil, canola oil, lime juice, ground cumin, Tabasco, and lime or lemon zest. When beans are well-drained place in a large bowl, stir in 2 tablespoons of the dressing and let the beans absorb the flavour while you prepare the remaining ingredients. Peel and cut the avocado, place in a small bowl, toss with the lemon juice and season with sea salt. Peel and cut the persimmons, and thinly slice the green onions. Add the avocado, persimmon, cucumber, grapes and green onion to the bowl with the beans and gently combine. Add desired amount of dressing to salad and gently toss. Season to taste with freshly ground black pepper and sea salt if desired. Makes about 5 to 6 servings.