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Roasted Corn, Pepper, and Black Bean Salsa

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54321 Based on 1 Review

Servings: 5 cups
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

4 Roma tomatoes, cut in half lengthwise
2 poblano peppers, cut in half lengthwise
2 cups fresh corn kernels (3 or 4 ears)
1 (15-ounce) can black beans, drained and rinsed
4 green onions, sliced
1/4 cup olive oil
2 tablespoons lime juice (about 2 limes)
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat the oven to 500 degrees F. Line a rimmed baking sheet with aluminum foil.

Place the tomatoes and peppers, skin-side up, on the prepared baking sheet. Sprinkle the corn kernels around the peppers. Bake until the vegetables look blistered, 20 minutes.

Place the tomatoes and peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen the skins. Peel and chop the tomatoes. Peel the peppers, remove and discard the seeds, and finely chop. Place the chopped tomatoes, peppers, and corn in a large bowl. Add the black beans, green onions, oil, lime juice, garlic, salt, and pepper, stirring to combine.

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Reader Comments:

54321

Loved the roasted corn, pepper and black bean salsa. I used extra peppers to give it a little kick. I made it for for my family and they couldn't get enough of it. My brothers and sisters ate it with corn chips and my mother had it as her vegetable with dinner.

By Michele Coleman on February 19, 2012

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