SOUTHWEST COTTAGE CHEESE SALAD

Why You’ll Love This Recipe

This salad is a powerhouse of flavor and health! The creamy texture of cottage cheese pairs perfectly with the crispness of the vegetables and the boldness of southwest spices. It's easy to make, customizable, and perfect for meal prepping or quick lunches. Plus, it's high in protein and low in carbs, making it a great option for a light meal or hearty side dish.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese

• Corn kernels

• Black beans

• Cherry tomatoes

• Red bell pepper

• Red onion

• Jalapeño (optional)

• Cilantro

• Lime juice

• Chili powder

• Cumin

• Salt and pepper

Directions

1. In a large bowl, add the cottage cheese as the base.

2. Drain and rinse the black beans and corn, then add them to the bowl.

3. Dice the cherry tomatoes, red bell pepper, and red onion, and finely chop the jalapeño if using. Add all to the bowl.

4. Sprinkle in chopped cilantro.

5. Squeeze fresh lime juice over the mixture.

6. Season with chili powder, cumin, salt, and pepper.

7. Gently stir everything together until well mixed.

8. Chill for 20–30 minutes before serving for best flavor.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 15 minutes
Chilling time (optional): 20–30 minutes
Total time: 35–45 minutes

Variations

• Add diced avocado for extra creaminess.

• Use Greek yogurt along with cottage cheese for a richer texture.

• Swap black beans with pinto beans if desired.

• Add grilled chicken or shrimp for a heartier meal.

• Sprinkle crushed tortilla chips on top for crunch.

• Incorporate shredded lettuce to make it a more traditional salad base.

• Mix in other southwest favorites like roasted poblano peppers or cotija cheese.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving as some liquid may separate.
This salad is best served cold and does not require reheating. If adding avocado, add it fresh when serving to avoid browning.

FAQs

What type of cottage cheese is best for this recipe?

Small curd cottage cheese works best for a creamy yet textured salad.

Can I make this salad ahead of time?

Yes, it's actually better after chilling for a few hours as the flavors meld beautifully.

Is this salad spicy?

It can be if you add jalapeño; otherwise, it's quite mild.

Can I use frozen corn instead of canned?

Yes, just thaw it first before mixing into the salad.

How do I make it vegan?

Swap cottage cheese for a plant-based alternative like almond-based cheese curds.

Can I add meat to this salad?

Absolutely, grilled chicken, turkey, or shrimp work great.

What can I substitute for cilantro?

Fresh parsley or green onions can be good alternatives if you dislike cilantro.

Is this salad gluten-free?

Yes, all the ingredients listed are naturally gluten-free.

How long does the salad last in the fridge?

It stays fresh for about 2 to 3 days when properly stored.

Can I use other types of beans?

Definitely, pinto beans or even kidney beans are great substitutes.

Conclusion

Southwest Cottage Cheese Salad is a colorful, flavorful, and nutritious dish that’s incredibly versatile and easy to make. Whether you enjoy it as a light meal, a hearty side, or a meal prep staple, this refreshing salad is sure to satisfy your taste buds and keep you energized. Try it once, and it’ll become a regular in your recipe rotation!

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SOUTHWEST COTTAGE CHEESE SALAD

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Southwest Cottage Cheese Salad is a vibrant, protein-packed dish bursting with creamy cottage cheese, crunchy vegetables, and bold southwest flavors — perfect for a refreshing lunch, healthy side, or meal prep idea.

• Author: Janet
• Prep Time: 15 minutes
• Total Time: 35–45 minutes (including chilling)
• Yield: 4 servings
• Category: Salad
• Method: No-cook / Mixing
• Cuisine: Southwest / Tex-Mex
• Diet: Gluten Free

Ingredients

2 cups cottage cheese

1 cup corn kernels (canned or thawed frozen)

1 cup black beans, drained and rinsed

1 cup cherry tomatoes, diced

1 red bell pepper, diced

½ red onion, diced

1 jalapeño, finely chopped (optional)

¼ cup fresh cilantro, chopped

Juice of 1 lime

1 tsp chili powder

½ tsp cumin

Salt and pepper, to taste

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Instructions

1. In a large bowl, add the cottage cheese as the base.

2. Drain and rinse the black beans and corn, then add them to the bowl.

3. Dice the cherry tomatoes, red bell pepper, and red onion; finely chop the jalapeño if using; add all to the bowl.

4. Sprinkle in the chopped cilantro.

5. Squeeze fresh lime juice over the mixture.

6. Season with chili powder, cumin, salt, and pepper.

7. Gently stir everything together until well combined.

8. Chill for 20–30 minutes before serving for best flavor.

Notes

• Add diced avocado just before serving for extra creaminess.

• For extra richness, mix in some Greek yogurt.

• Substitute pinto beans for black beans if desired.

• Add grilled chicken, turkey, or shrimp for a complete meal.

• Top with crushed tortilla chips or shredded lettuce for more texture.

• Store leftovers in an airtight container in the fridge for up to 3 days.