Creamy avocado black bean salsa

Creamy avocado black bean salsa


54 people made this

About this recipe: This is a superb salsa. Use it as a dip or a sandwich filler. Sweetcorn, black beans, cottage cheese, avocado, plum tomatoes and salsa are mixed together. Try it as an appetiser for your next summer barbecue.


Serves: 10 

  • 1 ear sweetcorn, husked and cleaned
  • 1 (400g) tin black beans
  • 900g cottage cheese
  • 1 avocado, peeled, pitted and diced
  • 2 plum tomatoes, seeded and diced
  • 450g salsa
  • 400g tortilla chips (optional)

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

  1. Place sweetcorn on the cob in a microwave-safe dish with 5mm 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 salt. Set aside.
  3. Place the cottage cheese, avocado, tomatoes, sweetcorn, 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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