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My review
Cottage Cheese, Avocado, and Black Bean Salsa
David Mengel
"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.)"
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Ingredients
30 m servings 334 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 334 calories; 12.9 g fat; 41.8 g carbohydrates; 17 g protein; 3 mg cholesterol; 907 mg sodium. Full nutrition
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Reviews
Read all reviews 4756 Ratings
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Most helpful positive review
4/19/2005
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 ...
Most helpful critical review
3/6/2006
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.
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4/19/2005
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 ...
3/10/2008
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 overn...
5/26/2010
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 t...
5/18/2005
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 as...
1/19/2011
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 ...
5/21/2010
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 real...
7/17/2004
This is AMAZING!!! Forget it as an appetizer, I eat this for dinner! YUM!!!!
9/27/2010
Absolutely fantastic!!! This is going to be a mainstay around our house from now on. It's great with chips or wrapped in a whole wheat tortilla (like a burrito) as another reviewer mentioned. ...
1/25/2006
Yum! This stuff is great. I love cottage cheese, so didn't mind trying it out in this recipe. I didn't have any avocado, but it is still good without. I used it as filling for an omelet yesterda...