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Southwest Cottage Cheese Salad

A bold and refreshing high-protein salad made with creamy cottage cheese, crisp vegetables, hearty beans, and a zesty lime-spiced dressing. Perfect for a quick, nourishing meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad
Cuisine: Southwest
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cottage cheese (full-fat or low-fat)
  • 2 cups chopped romaine or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn (fresh, canned, or thawed frozen)
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 avocado, diced
  • 1/4 cup shredded cheddar or Mexican blend cheese
  • 2 tbsp chopped cilantro
  • 1-2 tbsp sliced jalapeños (optional)
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • salt and black pepper to taste

Equipment

  • large mixing bowl
  • cutting board
  • knife
  • small bowl
  • whisk

Method
 

  1. In a large bowl, spread the chopped greens as the base.
  2. Add cottage cheese evenly over the greens.
  3. Layer in cherry tomatoes, corn, black beans, bell pepper, and red onion.
  4. Gently add diced avocado and shredded cheese on top.
  5. In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper.
  6. Drizzle the dressing over the salad.
  7. Sprinkle with cilantro and jalapeños if using, then serve immediately.

Notes

Use chilled cottage cheese for best flavor. Drain beans and corn thoroughly to avoid excess moisture. Add avocado just before serving to prevent browning. Adjust spice level with jalapeños or chili powder to taste. Toss gently to maintain texture.