Roasted Corn, Pepper, and Black Bean Salsa Recipe

Name: Roasted Corn, Pepper, and Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 500 degrees F. Line a rimmed baking sheet with aluminum foil.
2
Place the tomatoes and peppers, skin-side up, on the prepared baking sheet.
3
Sprinkle the corn kernels around the peppers.
4
Bake until the vegetables look blistered, 20 minutes.
5
Place the tomatoes and peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen the skins.
6
Peel and chop the tomatoes.
7
Peel the peppers, remove and discard the seeds, and finely chop.
8
Place the chopped tomatoes, peppers, and corn in a large bowl.
9
Add the black beans, green onions, oil, lime juice, garlic, salt, and pepper, stirring to combine.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Corn, Pepper, and Black Bean Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn, Pepper, and Black Bean Salsa

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