Avocado and Black Bean Salsa Salad

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Prep Time

20mins

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Time to Table

20mins

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Serves

6 (1-1/4 cups per serving)

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Ingredients

  • 1 cup canned black beans, drained and rinsed
  • 11 ounce can vacuum-packed sweet corn, drained
  • 1 tomato, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons taco seasoning
  • 6 cups thinly sliced Romaine lettuce
  • 1 avocado, pitted, peeled, and sliced
  • 3 cups Daisy Cottage Cheese

Tips

  • Cooking Tip:

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

Ingredients

  • 1 cup canned black beans, drained and rinsed
  • 11 ounce can vacuum-packed sweet corn, drained
  • 1 tomato, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons taco seasoning
  • 6 cups thinly sliced Romaine lettuce
  • 1 avocado, pitted, peeled, and sliced
  • 3 cups Daisy Cottage Cheese

Tips

  • Cooking Tip:

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

Directions

  1. In medium bowl, combine the beans, corn, tomato, cilantro, lime juice and taco seasoning; mix well and set aside.
  2. Divide the lettuce evenly onto six salad plates. Top each plate with avocado slices.
  3. Spoon the black bean salsa over the avocado slices on each plate and top with ½ cup of cottage cheese.
  • Calories:232
  • Calories:244
  • Cholesterol:10
  • Dietary Fiber:7
  • Protein:18
  • Protein:19
  • Sat Fat:2
  • Sodium:560
  • Sodium:935
  • Sugars:8
  • Total Carbohydrate:25
  • Total Carbohydrate:27
  • Total Fat:8

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