Cottage Cheese Avocado And Black Bean Salsa Recipes
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
BLACK BEAN, AVOCADO, AND CORN SALSA
This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.
Provided by steamsoldier
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.
Nutrition Facts : Calories 215 calories, Carbohydrate 28.4 g, Fat 10.2 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 330 mg, Sugar 2.8 g
COTTAGE CHEESE, AVOCADO, AND BLACK BEAN SALSA
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.)
Provided by David Mengel
Categories Corn Salsa
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- 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 : Calories 333.8 calories, Carbohydrate 41.8 g, Cholesterol 3.4 mg, Fat 12.9 g, Fiber 6.7 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 907.4 mg, Sugar 5.5 g
COTTAGE CHEESE, AVOCADO, AND BLACK BEAN SALSA
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.)
Provided by David Mengel
Categories Corn Salsa
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- 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 : Calories 333.8 calories, Carbohydrate 41.8 g, Cholesterol 3.4 mg, Fat 12.9 g, Fiber 6.7 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 907.4 mg, Sugar 5.5 g
COTTAGE CHEESE, AVOCADO, AND BLACK BEAN SALSA
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.)
Provided by David Mengel
Categories Corn Salsa
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- 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 : Calories 333.8 calories, Carbohydrate 41.8 g, Cholesterol 3.4 mg, Fat 12.9 g, Fiber 6.7 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 907.4 mg, Sugar 5.5 g
BLACK BEAN TOSTADAS WITH AVOCADO SALSA
For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
- In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
- Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.
Nutrition Facts : Calories 675 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
COTTAGE CHEESE, AVOCADO, AND BLACK BEAN SALSA
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.)
Provided by David Mengel
Categories Corn Salsa
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- 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 : Calories 333.8 calories, Carbohydrate 41.8 g, Cholesterol 3.4 mg, Fat 12.9 g, Fiber 6.7 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 907.4 mg, Sugar 5.5 g
FRESH SALSA WITH COTTAGE CHEESE
Cottage cheese adds heft and creaminess to this zesty fresh salsa full of hand-chopped tomatoes and peppers.
Provided by Shamrock Farms
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Chop onions, peppers, cilantro, and tomatoes by hand. Place in a large bowl; stir in garlic and salt.
- Mix in Shamrock Farms Cottage Cheese.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.7 g, Cholesterol 20.6 mg, Fat 5.5 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 3.2 g, Sodium 452.7 mg, Sugar 11.2 g
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