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Categories: Salads, Vegetarian

Black bean, tropical fruits and queso fresco salsa

Black bean, tropical fruits and queso fresco salsa
Los Angeles Times

There are three great feast days in winter: Thanksgiving, Christmas and Super Bowl Sunday. Of these, only the Super Bowl involves food that is actually popular. Out goes cranberry sauce and in come chicken wings, chips, guacamole, pizza and beer. ... Read more

Total time: 35 minutes, plus chilling time | Makes about 4 1/2 cups
Note: Adapted from "Norman's New World Cuisine" by Norman Van Aken.

Dressing

  • 1/2 tablespoon minced shallot
  • 1 clove garlic, minced
  • 1 tablespoon coarsely chopped Italian parsley
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Kosher salt, to taste
  • 2 tablespoons Spanish sherry wine vinegar
  • 1/4 cup extra-virgin olive oil

Step 1Combine the shallot, garlic, parsley, cumin, pepper, salt, vinegar and oil in a small bowl and whisk them well. Chill.

Beans and assembly

  • 1 cup cooked black beans, drained, not rinsed
  • 1/3 cup finely diced red bell pepper
  • 1/4 cup finely chopped green onions, white and light green parts only
  • 1 Scotch bonnet or habanero chile, stem and seeds discarded, minced
  • 3/4 cup crumbled queso fresco
  • 3/4 cup diced mango
  • 1/2 cup coarsely chopped orange
  • 1/2 tablespoon Sherry wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1 tablespoon orange juice
  • 1 cup diced avocado
  • Dressing
  • Corn or tortilla chips

Step 1Combine the beans, bell pepper, green onions, Scotch bonnet, queso fresco, mango, orange, vinegar, salt, pepper and orange juice. Chill.

Step 2Just 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.

Each tablespoon:
20 calories; 1 gram protein; 1 gram carbohydrate; 0 gram fiber; 1 gram fat; 0 saturated fat; 1 mg. cholesterol; 24 mg. sodium.
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