1 ear corn, husked and cleaned
1 (15oz) can reduced sodium black beans
1 (32oz) container 1% fat cottage cheese
1 avocado-peeled, pitted and diced
2 cups salsa

1. Place corn on the cob in a microwave safe dish with 1/4th inch of water. Cover, and microwave on medium high for 4 minutes or until tender. Cool under running water, and slice kernels from the cob. Set aside.

2. Cook the black beans in a small saucepan over medium heat until warm and tender, about 10 minutes. Strain, and rinse under cold water to remove liquid and excess sodium. Set aside

3. Place the cottage cheese in a mixing bowl or serving bowl. Add diced avocado, Cut the tomatoes in half lengthwise, remove seeds, and dice into bite size pieces and add to cottage cheese along with the corn, black beans and salsa. Stir until blended. Cover and refrigerate until ready to serve.