Cottage Cheese, Avocado, and Black Bean Salsa The Best Recipes

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Cottage Cheese, Avocado, and Black Bean Salsa

"This may additionally look and sound form of awful, but allow me inform you, there is not a tastier, nutritious, salsa-like dip to hold you over even as you wait for dinner. Funny sufficient, this was created as an experiment with leftovers, and now I even have over 15 pals making it on a regular foundation! This is a terrific recipe that can be saved inside the fridge for several days for a fast, every time snack. (Frozen corn, heated and cooled within the identical manner, may be utilized in area of the corn at the cob.)"

Ingredients :

1 ear corn, husked and cleaned
1 (15 ounce) can decreased sodium black beans
1 (32 ounce) box 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 deal tortilla chips, if favored

Instructions :

Prep : 15M	Cook : 10M	Ready in : 30M

Place corn on the cob in a microwave secure dish with 1/four inch of water. Cover, and microwave on medium high for four mins, or till tender. Cool beneath going for walks water, and slice kernels from cob. Set apart.
Cook the black beans in a small saucepan over medium heat till heat and soft, approximately 10 mins. Strain, and rinse underneath cold water to put off liquid and excess sodium. Set apart.
Place the cottage cheese in a blending or serving bowl. Peel, pit, and dice the avocado into bite length pieces, and add to the cottage cheese. Cut the tomatoes in 1/2 lengthwise, get rid of seeds, and dice into chew size pieces. Add to the cottage cheese along with the corn, black beans, and salsa. Stir until properly mixed. Cover and refrigerate till geared up to serve. Serve with tortilla chips, if desired.

Notes :

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