Black Bean, Tropical Fruit And Queso Blanco Salsa - Serves 4
Recipe By: Norman Van Aken
For the Salsa:
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 tablespoons fresh orange juice
1 cup diced ripe avocado
For the Dressing:
1 1/2 teaspoons minced shallot
1 clove garlic -- minced
1 tablespoons coarsely chopped Italian parsley
1/2 teaspoons toasted and ground cumin seeds
1/4 teaspoons freshly ground black pepper
Kosher salt
2 tablespoons Spanish sherry vinegar
1/4 cup extra-virgin olive oil
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.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 4 servings
Recipe Notes
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.
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