Howdy, y’all! Looking for a light and flavorful lunch that won’t weigh you down during the Texas heat? Who isn’t, right? My Southwest Cottage Cheese Salad is a winner for busy weeknights or a refreshing weekend lunch, and it’s packed with fresh veggies and protein to keep you going strong. This isn’t your grandma’s cottage cheese—it’s a vibrant and satisfying Southwest Cottage Cheese Salad that’s just bursting with flavor.
Top Reasons To Make It
This Southwest Cottage Cheese Salad is a breeze to whip up—it’s ready in minutes. It’s perfect for meal prepping (portion it out for grab-and-go lunches all week!) and it’s a good way to sneak in some extra veggies. Plus, it’s so versatile! You can customize it with your favorite Southwest ingredients, from black beans to corn—heck, even a little avocado if you’re feeling fancy!
Ingredients
- Cottage cheese: The star of the show!
- Bell pepper: Adds a sweet crunch.
- Red onion: A little bite!
- Corn: Sweetness and texture.
- Black beans: For protein and heartiness.
- Cilantro: Fresh, herby flavor.
- Lime juice: A zing of citrus.
- Cumin: Warm, earthy spice.
- Chili powder: A touch of heat.
- Salt and pepper: To enhance the flavors.
Below in the recipe card, you’ll find the exact measurements for everything. Don’t worry, it’s easy peasy!
Instructions
- Chop all your veggies: bell pepper, red onion, and cilantro. Keep them in separate bowls so the flavors don’t mix before it’s time.
- Drain and rinse your black beans and corn. This gets rid of any excess salt or liquid.
- In a large bowl, combine the cottage cheese, chopped veggies, beans, and corn.
- In a small bowl, whisk together the lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and mix well. Make sure everything is nicely coated.
- Let it sit in the fridge for at least 30 minutes for the flavors to meld. So good.
Variations & Substitutions
Want to make it your own? Swap black beans for chickpeas, or bell pepper for chopped tomatoes. For a vegetarian protein boost, add some cooked quinoa. Honestly, if you hate heat, skip the cayenne. If you are doing a Whole30, make sure you use a compliant brand of cottage cheese.
Serving Ideas & Pairings
This Southwest Cottage Cheese Salad works as a light, refreshing lunch or even a quick weeknight dinner. Serve it with some baked sweet potato chips for a satisfying crunch or pair it with grilled chicken or fish for some extra protein. It’s great as a kid-friendly meal, too; my kids are always happy to have this stuff. It’s perfect on a hot summer day, easily making it one of my favorite summer cold dinner ideas.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. No need to reheat; this salad is best served cold. Give it a good stir before serving. Make sure you eat it within a few days because dairy can go bad quickly.
Frequently Asked Questions
Q: Can I meal prep this Southwest Cottage Cheese Salad?
A: Absolutely! It’s great for meal prep. Just divide it into individual containers for easy grab-and-go lunches that stay fresh all week. This is one of my go-to gut healthy lunch ideas and one of my favorite protein dishes.
Q: This would be a great refreshing recipe! Can I use different herbs?
A: Definitely! Feel free to experiment. Parsley or chives would be great substitutes for cilantro. It’s a great foundation for so many different flavors! For those after lunch ideas quick, this hits the spot.
This Southwest Cottage Cheese Salad is a simple, delicious, and versatile dish. Whether you’re looking for wholesome veggie dishes for lunch, some cottage cheese bowl breakfast ideas, or even easy cottage cheese meal prep recipes, this one has your name all over it. So go ahead, give it a try and y’all let me know what you think. Grab that apron and whip up a batch of this Southwest Cottage Cheese Salad – it’s so, so good, and good for you, to boot!
Print
Zesty Southwest Cottage Cheese Salad
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This Southwest Cottage Cheese Salad is creamy, zesty, and packed with fresh veggies, protein-rich black beans, and a bold lime-spiced dressing. It’s the perfect no-cook lunch or make-ahead dinner side—super satisfying and surprisingly healthy!
Ingredients
1 cup cottage cheese (low-fat or full-fat)
1/2 cup chopped bell pepper (any color)
1/4 cup finely diced red onion
1/2 cup canned corn, drained and rinsed
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice (about 1/2 lime)
1/4 teaspoon cumin
1/4 teaspoon chili powder
Salt and black pepper to taste
Instructions
1. Chop all your vegetables: bell pepper, red onion, and cilantro. Set aside.
2. Drain and rinse the black beans and corn to remove excess liquid and salt.
3. In a large mixing bowl, combine the cottage cheese, chopped vegetables, corn, and beans. Toss gently.
4. In a small bowl, whisk together the lime juice, cumin, chili powder, salt, and pepper to create your Southwest dressing.
5. Pour the dressing over the salad and mix until evenly coated.
6. Refrigerate for at least 30 minutes to let the flavors blend beautifully.
7. Serve chilled and enjoy as a light lunch or a flavorful side.
Notes
For extra heat, add a pinch of cayenne or diced jalapeño.
This salad keeps well in the fridge for up to 2 days—great for meal prep!
You can also serve it over lettuce wraps or with tortilla chips for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Vegetarian
- Method: No-Cook
- Cuisine: Southwest, American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 15mg
Keywords: cottage cheese salad, southwest salad, healthy lunch, high protein, vegetarian salad