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Corn & Black Bean Salsa

April 25, 2019

 

As the end of April is approaching, we've got summer weather, refreshing salads and maybe some sparkling cocktails on the brain. A little Cinco de Mayo Margarita perhaps? If you're throwing a fiesta next weekend, let us help you with a recipe or two. 

This week's box was just begging for a salsa! Did you ever think it would warm up and we'd see corn again!? I added peppers and tomatoes and I always have an onion and a can of beans on hand! This recipe is really simple. You can steam, boil, roast or microwave the corn for a few minutes to cook, cut the kernels off the cob and add them to a bowl of diced perfectly imperfect veggies and a can of beans! This salsa is so filling, so fresh and is wonderful with a batch of homemade baked chips or on a burrito bowl!
 

 

The chips will shock you by how delicious and easy they are. Simply cut a corn tortilla into 6 wedges, spray with cooking spray, sprinkle with salt and bake for a few minutes until the edges are golden brown and crispy. You might not be buying many bags of chips after this, sorry! Let's dig in!


 

 

Corn & Black Bean Salsa
Serves 4-6
Ingredients
2 cobs of Perfectly Imperfect sweet corn
1 Perfectly Imperfect bell pepper
1 Perfectly Imperfect tomato
1/3 cup red onion
1 lime

1/4 cup fresh cilantro, chopped
salt & pepper to taste
 

 

Chips
6 corn tortillas
cooking spray
salt

 

 

Directions
1. Preheat oven to 425. Line a baking sheet with parchment or foil and spray with cooking spray. Cut tortillas into 6 wedges and arrange on baking sheet. Next, spray the tops of the chips with cooking spray, sprinkle with salt and bake for 8-10 minutes until corners are crisp.
2. Cook corn, I microwaved in husk for 6 minutes, let cool and then remove husk/fibers and cut kernels off the cob. Transfer to a large mixing bowl.
3. Dice tomatoes, bell pepper and onion into similar sized pieces, add to mixture. Sprinkle in chopped cilantro, a large pinch of salt and the juice of 1 lime. Stir to combine. 
4. Serve with chips. Store remaining salsa in fridge for up to a week. Enjoy!

As always, we love to see what you create each week, so be sure to tag us on Instagram, @perfectlyimperfectproduce. Each Sunday we share a ton of customer photos & recipes so you too, can grab new ideas! Thanks for another great week, friends!
 

 


 

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