Black Bean, Tropical Fruit, and Queso Blanco Salsa

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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Ingredients:

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 tsp. Spanish sherry vinegar
kosher salt and freshly ground black pepper
1 Tbsp. fresh orange juice
1 cup diced ripe avocado

Dressing:

1-1/2 tsp. minced shallot
1 clove garlic, minced
1 Tbsp. coarsely chopped Italian parsley
1/2 tsp. toasted and ground cumin seeds
1/4 tsp. freshly ground black pepper
kosher salt
2 Tbsp. Spanish sherry vinegar
1/4 cup extra-virgin olive oil

Instructions:

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 the ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa and season to taste.

Recipe from Norman Van Aken.