Black Bean, Tropical Fruit, and Queso Blanco Salsa

• 1 cup cooked black beans or well-rinsed canned 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 to taste
• 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 to taste
• 2 tablespoons Spanish sherry vinegar
• 1/4 cup extra virgin olive oil

1. For the salsa
2. In a large bowl, combine all the ingredients except the avocado in the order listed.
3. Very gently fold in the avocado, to avoid smashing the delicate ingredients.
4. Cover and refrigerate until chilled.
5. For the dressing
6. In a small bowl, combine all the ingredients and whisk them well.
7. Cover and refrigerate.To serve, gently fold the dressing into the salsa.
8. Season to taste and serve.

black beans, red bell pepper, scallions, scotch, queso blanco, mango, orange sections, spanish sherry vinegar, kosher salt, orange juice, avocado, shallot, clove garlic, italian parsley, cumin seeds, freshly ground black pepper, kosher salt, spanish sherry vinegar, extra virgin olive oil

Taken from www.cookstr.com/recipes/black-bean-tropical-fruit-and-queso-blanco-salsa (may not work)