Cottage Cheese, Avocado, and Black Bean Salsa

SUBMITTED BY: SPOILERDAVE

"This may look and sound sort of bad, but let me tell you, there isn't a tastier, nutritious, salsa-like dip to hold you over while you wait for dinner. Funny enough, this was created as an experiment with leftovers, and now I have over 15 friends making it on a regular basis! This is a great recipe that can be stored in the refrigerator for several days for a quick, anytime snack. (Frozen corn, heated and cooled in the same manner, may be used in place of the corn on the cob.)"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 ear corn, husked and cleaned
1 (15 ounce) can reduced sodium black beans
1 (32 ounce) container 1% fat cottage cheese
1 avocado - peeled, pitted, and diced
2 roma (plum) tomatoes, seeded and diced
2 cups salsa
1 (13.5 ounce) package tortilla chips, if desired

READ REVIEWS (14)

DIRECTIONS

Place corn on the cob in a microwave safe dish with 1/4 inch of water. Cover, and microwave on medium high for 4 minutes, or until tender. Cool under running water, and slice kernels from cob. Set aside.
Cook the black beans in a small saucepan over medium heat until warm and tender, about 10 minutes. Strain, and rinse under cold water to remove liquid and excess sodium. Set aside.
Place the cottage cheese in a mixing or serving bowl. Peel, pit, and dice the avocado into bite size pieces, and add to the cottage cheese. Cut the tomatoes in half lengthwise, remove seeds, and dice into bite size pieces. Add to the cottage cheese along with the corn, black beans, and salsa. Stir until well blended. Cover and refrigerate until ready to serve. Serve with tortilla chips, if desired.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 19, 2005 by looders

This recipe is scrumptious! After looking at the ingredients, I knew I was going to love it. It’s easy to alter according to your preference: I used an extra ½ can of black beans, frozen baby white corn (I microwaved it), and extra avocado. I also made my own salsa recipe really quickly with lots of garlic and cilantro!! One night, my family spooned it over hot baked potatoes, and we loved every bite. We also have added chicken from the barbeque and a little bit of cheddar and put it over baked potatoes. Dave, thank you for sharing your recipe that is now one of our favorites!

4 users found this review helpful

Reviewed on May 18, 2005 by PUDGYCAT

This is the best recipe ever. I made it for a Mexican party I was having and people couldn't get enough of it. Everyone wanted the recipe. I've made it several times and every time someone asks for the recipe. I used a can of corn instead of frozen or cob corn and it worked out well. It makes a lot, but it's so good it is gone in no time. It is definatly a favorite.

3 users found this review helpful