- 1 cup cooked black beans or well-rinsed canned beans
- 1/3 cup finely diced red bell pepper
- ¼ cup finely chopped scallions, white and light green parts only
- 1 Scotch bonnet chile, stemmed, seeded, and minced
- ¾ cup crumbled queso blanco
- ¾ cup diced mango
- ½ cup coarsely chopped orange sections
- 1½ teaspoons Spanish sherry vinegar
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon fresh orange juice
- 1 cup diced ripe avocado
- 1½ teaspoons minced shallot
- 1 clove garlic, minced
- 1 tablespoon coarsely chopped Italian parsley
- ½ teaspoon toasted and ground cumin seeds
- ¼ teaspoon freshly ground black pepper
- Kosher salt to taste
- 2 tablespoons Spanish sherry vinegar
- ¼ cup extra virgin olive oil
- For 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.
- For the dressing
- In a small bowl, combine all the ingredients and whisk them well. Cover and refrigerate.To serve, gently fold the dressing into the salsa. Season to taste and serve.