Black Bean, Tropical Fruit and Queso Blanco Salsa

Ingredients

• 1 cup avocado diced ripe
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon ground cumin seeds toasted
• 1 clove garlic minced
• 4 servings kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 0.8 cup mangos diced
• 0.3 cup olive oil extra-virgin
• 1 tablespoon orange juice fresh
• 0.5 cup orange sections coarsely chopped
• 1 tablespoon parsley italian coarsely chopped
• 0.8 cup queso blanco crumbled
• 0.3 cup bell pepper diced red finely
• 0.3 cup scallions light white green finely chopped
• 1  scotch bonnet chile minced stemmed seeded
• 1.5 teaspoons shallots minced
• 1.5 teaspoons sherry vinegar spanish
• 2 tablespoons sherry vinegar spanish
• 1 cup well-rinsed canned

Equipment

• bowl
• whisk

Directions

1. 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.
2. 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.