Aimee Fortney's Mango Pineapple Black Bean Salsa & Queso Dip - WSMV News 4

Aimee Fortney's Mango Pineapple Black Bean Salsa & Queso Dip (9/19/11)

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1 Mango, cubed
Fresh, diced pineapple or 1 can crushed pineapple (place juice aside to drink later, but reserve 1 teaspoon to use in salsa)
1/2 red onion finely sliced and diced
1 small can of whole kernel corn (rinsed and drained)
1 small can of black beans (rinsed and drained)
1 bunch of cilantro chopped
juice of one lime
dash of salt
dash of pepper

Mix all ingredients. Serve with tortilla chips or as a salsa topping with your fish or chicken dish. This is a delicious, refreshing salsa or topping! **May use Papaya also OR instead of the mango.


12 ounces grated monterrey jack cheese w/jalapeno pepper (OR monterrey jack cheese, add 1 small can (appx. 4 ounce) of green chilies, drained, finely chopped
¾ cup half and half
dash of cayenne
dash of cumin

Using a box grater, grate the cheese. Put the cheese, half and half and seasonings in a metal or glass bowl over a saucepan of simmering water. Stir until melted; you may need more half and half to thin out the queso. Serve with tortilla chips.

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