Roasted Corn, Pepper, and Black Bean Salsa
Roasted Corn, Pepper, and Black Bean Salsa By Paula Deen JUMP TO RECIPEIngredients - 4 roma tomatoes, cut in half lengthwise - 2 poblano peppers, cut in half
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Zip-top bag
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Spoon
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
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