"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.)" — SPOILERDAVE
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corn, husked and cleaned
1 (15 ounce) can
reduced sodium black beans
1 (32 ounce) container
1% fat cottage cheese
avocado - peeled, pitted, and diced
roma (plum) tomatoes, seeded and diced
1 (13.5 ounce) package
tortilla chips, if desired
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!
While this was tasty. It barley got touched at the party I brought it to. My husband took the leftovers and put it on a wrap and made buritos with it.
I didn't read the recipe properly before I made this one. I just threw everything together in a bowl (minus the fresh tomatoe and avocado). It tasted alright, but I left it in the fridge overnight. The next day I added the avocados and tomatoes and the flavours had melted together and it was amazing! Perfect healthy snack and especially great before I work out. Thanks and I will make this one regularly.
I made a small batch just tosee if I'd like it and I sure did. The next batch I made full size, but as I was mixing the avocado with the cottage cheese I had 2 ideas. The first was I mashed the avocado and mixed it with the small curd cheese until well blended. Then I thought this would make a great wrap, so I heated the beans and corn with half the salsa. I spread about 3 tbs of the avocado mixture on warm WW tortillas, spread the bean mixture over that and topped with a little more salsa and diced tomato. Absolutely delicious! Great recipe!
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.
While this is DELICIOUS I am a bit confused by the description which states it can be stored in the fridge for several days? I can't imagine anything with avocado not being disgusting after the 2nd day.
Yum! Some of my favorite ingredients all together. My proportions are different, it seemed like too much cottage cheese & salsa for me so I eyeballed it. A good quality (homemade) hot salsa really adds flavor. It's great, thanks for the recipe!
This is AMAZING!!! Forget it as an appetizer, I eat this for dinner! YUM!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cottage Cheese, Avocado, and Black Bean Salsa
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 117
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