Avocado Salsa

By BFL Team

recipe avocado salsa
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  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can low-sodium black beans, drained and rinsed
  • 1 (32-ounce) container fat-free cottage cheese
  • 1 avocado, peeled, pitted and diced
  • 2 tomatoes, diced
  • 2 cups salsa
  • ¼ cup red onion, diced (optional)
  • ¼ cup cilantro, finely chopped (optional)


Add all ingredients to a bowl and stir until blended. Refrigerate until ready to serve. Serve with low-fat tortilla chips or vegetables. You can also use this as a topping for baked potatoes or as a filling for an omelet or burrito. Add leftover cooked, diced chicken breast (or rotisserie chicken) and you have a complete meal.

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