My talented friend chef Douglas Rodriguez gave me the inspiration for this salsa at a fantastic party he threw. Queso blanco, a staple of Latin cuisine, is uniquely textured, simply yet assertively flavored and quite pleasant to nibble. In this recipe, the cheese balances the acidity of the orange and mango. A no-brainer with chips, queso blanco salsa is a great accompaniment to grilled chicken breasts as well. You can prepare the dressing up to a day before you assemble the salsa. And the salsa is also good a day after — assuming there is any left over.
Recipe courtesy of Norman Van Aken
Black Bean, Tropical Fruit and Queso Blanco Salsa
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

For the Salsa:
For the Dressing:

Directions

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.

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.

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Michele Urvater

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Spicy Black Beans and Yellow Rice

Recipe courtesy of Tyler Florence

Salsa

Recipe courtesy of Alton Brown

Salsa Fresca

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking