Black Bean, Tropical Fruit and Queso Blanco Salsa

Name: Black Bean, Tropical Fruit and Queso Blanco Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters diced ripe avocado; 0 teaspoons freshly ground black pepper; 1 teaspoons toasted and ground cumin seeds; 1 clove garlic, minced; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 177 milliliters diced mango; 59 milliliters extra-virgin olive oil; 1 Tbsp fresh orange juice; 118 milliliters coarsely chopped orange sections; 1 Tbsp coarsely chopped Italian parsley; 177 milliliters crumbled queso blanco; 79 milliliters finely diced red bell pepper; 59 milliliters finely chopped scallions, white and light green parts only; 1 Scotch bonnet chile, stemmed, seeded, and minced; 2 teaspoons minced shallot; 2 teaspoons Spanish sherry vinegar; 2 Tbsps Spanish sherry vinegar; 237 milliliters well-rinsed, canned black beans

Black Bean, Tropical Fruit and Queso Blanco Salsa might be just the Mexican recipe you are searching for. One serving contains 345 calories, 7g of protein, and 29g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up parsley, bell pepper, sherry vinegar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Not a lot of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

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.

Ingredients you will need

Avocado

Salsa

Equipment you will use

Bowl

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.

Ingredients you will need

Salsa

Equipment you will use

Whisk

Bowl

Equipment

Bowl

Whisk

Ingredients

Servings:

237milliliters

diced ripe avocado 0teaspoons

freshly ground black pepper 1teaspoons

toasted and ground cumin seeds 1clove

garlic, minced 4servings

Kosher salt 4servings

Kosher salt and freshly ground black pepper 177milliliters

diced mango 59milliliters

extra-virgin olive oil 1Tbsp

fresh orange juice 118milliliters

coarsely chopped orange sections 1Tbsp

coarsely chopped Italian parsley 177milliliters

crumbled queso blanco 79milliliters

finely diced red bell pepper 59milliliters

finely chopped scallions, white and light green parts only 1

Scotch bonnet chile, stemmed, seeded, and minced 2teaspoons

minced shallot 2teaspoons

Spanish sherry vinegar 2Tbsps

Spanish sherry vinegar 237milliliters

well-rinsed, canned black beans

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.