Roasted Corn, Pepper, and Black Bean Salsa - Paula Deen

Ingredients

• 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