Avocado and Black Bean Salsa Salad
Prep Time
20mins
Time to Table
20mins
Servings
6 (1-1/4 cups per serving)
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
- In medium bowl, combine the beans, corn, tomato, cilantro, lime juice and taco seasoning; mix well and set aside.
- Divide the lettuce evenly onto six salad plates. Top each plate with avocado slices.
- 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
