For the Corn Salsa:
– 1 cup sweet corn, canned
– ½ cup cilantro, finely chopped
– 2 medium tomatoes, diced
– 1 lime, juiced
– ½ red onion, finely diced
– Salt and pepper
For the Bowls:
– 4 cups cilantro lime rice
– 1 cup black beans, canned rinsed and drained
– 1 avocado, sliced
– ¾ cup cottage cheese
– ¼ cup Monterey jack, grated
1. Prepare the taco meat over medium high heat
2. Combine the salsa ingredients in a bowl
3. Blend the cottage cheese until smooth
4. Assemble each bowl with rice