Recipe courtesy of Paula Deen
Save Recipe Print
Total:
50 min
Prep:
20 min
Inactive:
10 min
Cook:
20 min
Yield:
5 cups
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Roast Beef with Gravy

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.