Cottage Cheese, Avocado, and Black Bean Salsa

    30 mins

    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.)

    54 people made this

    Serves: 10 

    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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 in English (47)


    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!  -  19 Apr 2005  (Review from Allrecipes US | Canada)


    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.  -  10 Mar 2008  (Review from Allrecipes US | Canada)


    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!  -  26 May 2010  (Review from Allrecipes US | Canada)