BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA

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Black Bean, Tropical Fruit and Queso Blanco Salsa image

My talented friend chef Douglas Rodriguez gave me the inspiration for this salsa at a fantastic party he threw. Queso blanco, a staple of Latin cuisine, is uniquely textured, simply yet assertively flavored and quite pleasant to nibble. In this recipe, the cheese balances the acidity of the orange and mango. A no-brainer with chips, queso blanco salsa is a great accompaniment to grilled chicken breasts as well. You can prepare the dressing up to a day before you assemble the salsa. And the salsa is also good a day after - assuming there is any left over.

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19

1 cup well-rinsed, canned black beans
1/3 cup finely diced red bell pepper
1/4 cup finely chopped scallions, white and light green parts only
1 Scotch bonnet chile, stemmed, seeded, and minced
3/4 cup crumbled queso blanco
3/4 cup diced mango
1/2 cup coarsely chopped orange sections
1 1/2 teaspoons Spanish sherry vinegar
Kosher salt and freshly ground black pepper
1 tablespoon fresh orange juice
1 cup diced ripe avocado
1 1/2 teaspoons minced shallot
1 clove garlic, minced
1 tablespoon coarsely chopped Italian parsley
1/2 teaspoon toasted and ground cumin seeds
1/4 teaspoon freshly ground black pepper
Kosher salt
2 tablespoons Spanish sherry vinegar
1/4 cup extra-virgin olive oil

Steps:

  • To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
  • To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.

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