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Recipe Cottage Cheese, Avocado, and Black Bean Salsa (Appetizer)
Home Cooking Recipes
Required 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
Preparing/Cooking:
- 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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