Advertisement

Black bean, tropical fruits and queso fresco salsa

Time 35 minutes
Yields Makes about 4 1/2 cups
Black bean, tropical fruits and queso fresco salsa
(Los Angeles Times)

Dressing

1

Combine the shallot, garlic, parsley, cumin, pepper, salt, vinegar and oil in a small bowl and whisk them well. Chill.

Beans and assembly

1

Combine the beans, bell pepper, green onions, Scotch bonnet, queso fresco, mango, orange, vinegar, salt, pepper and orange juice. Chill.

2

Just before serving, add the avocado and dressing and very gently fold the mixture together, taking care not to mash the ingredients. Season to taste. Serve with corn or tortilla chips for dipping.

Adapted from “Norman’s New World Cuisine” by Norman Van Aken.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.