Soak beans for 24-36 hours, occasionally changing water. Drain and rinse. In a medium pot, add beans and cover with water to two inches above top of beans. Add kombu and cook for about 1 hour until tender.

In a second medium pot, bring 2 cups water to a boil and add rice. Cover and cook until tender (usually 30-45 minutes depending on rice), allow to rest for 10 minutes in the pot.

While beans and rice are cooking, chop veg and make salsa. To make salsa, simply combine all ingredients.

Once the rice and beans are slightly cooled, toss together and add vegetables. Whisk together olive oil and vinegar and dress salad.

To serve, portion into bowls and top with avocado salsa