Summary

Ingredients

• 100 g kidney beans
• 100 g beans, white
• 1 avocado (s), ripe
• 1 persimmon (or sharon fruit)
• 1 chilli pepper (s) or /2, depending on the heat and size
• 1 beefsteak tomato (s), ripe
• 1 shallot (s)

For the marinade:

• some mustard (Dijon mustard)
• some savory
• some broth
• Pepper or cayenne pepper
• some coriander green, (leaves)

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Instructions

1. Soak the beans overnight and then cook until soft for about 1 hour, rinsed well.
2. In the meantime, dice the avocado meat and drizzle with lemon juice. Peel persimmon and dice in the same way.
3. Finely dice the chilli pepper and shallot. Dice the tomato, chop the coriander.
4. Make the marinade from mustard, savory and broth. Season with pepper and stir in the coriander.
5. Mix the beans with the avocado, onion, persimmon, chilli, tomato and the marinade.
6. The salad goes well with grilled dishes or as a starter.