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