Zesty Southwest Cottage Cheese Salad High Protein Lunch Ready in 15 Mins

Instructions:

1. Prepare the vegetables: Dice the bell pepper and red onion. Mince the jalapeño (remembering to remove the seeds for lower heat). Finely chop the fresh cilantro.
2. Rinse and Drain: Thoroughly rinse the canned black beans under cold running water using a colander until the water runs clear. If using frozen corn, ensure it is fully thawed.
3. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper until emulsified. Set aside.
4. Combine Salad Ingredients: In a large mixing bowl, gently combine the cottage cheese, rinsed black beans, corn, diced pepper, minced jalapeño, red onion, and chopped cilantro. Be gentle to keep the cottage cheese curds mostly intact.
5. Dress the Salad: Pour the prepared dressing over the salad mixture. Using a spatula, gently fold the dressing through the ingredients until everything is lightly coated. Avoid over-mixing.
6. Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes. This allows the flavours to meld beautifully.
7. Serve: Taste and adjust seasoning if necessary. Divide among bowls and top with diced avocado and a sprinkle of crushed tortilla chips, if desired.