Black Bean, Tropical Fruit and Queso Blanco Salsa

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For the Salsa:

1 cup well-rinsed, canned black 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

1 tablespoon fresh orange juice

1 cup diced ripe avocado

For the Dressing:

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

2 tablespoons Spanish sherry vinegar

1/4 cup extra-virgin olive oil