First Fall Batch of Corn and Black Bean Salsa

This week, our kitchen came alive with the warm, rich aroma of autumn. We cooked up our first Corn and Black Bean Salsa run of the season, and it smelled like fall with just the right touch of spice.

What goes into this farm-fresh favorite? Only the best:

·        Juicy tomatoes

·        Sweet onions

·        Nutty black beans

·        Golden corn

·        Zesty jalapeños

·        And the perfect blend of spices that makes every bite a balance of heat, sweetness, and smokiness.

It’s a salsa that doesn’t just pair with chips (though it’s dangerously good that way). It’s versatile, hearty, and ready to be the star of your fall table.

To celebrate this first fall batch, we pulled together three easy September recipes you can make with our Corn and Black Bean Salsa.

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Three Easy Recipes to Kick Off September

Harvest Salsa Stuffed Peppers

- Slice bell peppers in half, scoop out the seeds, and stuff with a mix of cooked quinoa, shredded cheese, and Corn and Black Bean Salsa.
- Bake at 375°F until the peppers are tender and the cheese is bubbly.
- Perfect as a colorful side dish or meatless main course.

Autumn Chicken Skillet

- Sear chicken breasts in a skillet until golden.
- Add a jar of Corn and Black Bean Salsa with a splash of chicken broth and simmer until the chicken is cooked through.
- Serve over rice or roasted sweet potatoes for a comforting weeknight dinner..

Warm Fall Nacho Bake

- Layer tortilla chips in a casserole dish with Corn and Black Bean Salsa, shredded cheddar, and black olives.
- Bake until melty, then top with fresh avocado slices and a dollop of sour cream.
- Ideal for game days, family nights, or cozy weekends.