Roasted Corn, Pepper, and Black Bean Salsa

Total Time:
50 min
20 min
10 min
20 min

5 cups

  • 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

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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4.6 22
My very good friend, who is an amazing cook, Jennifer, made this Roaster Corn, Pepper and Black Bean Salsa receipt Friday and it was AMAZING! I can't wait to make it. So fresh and the flavors just say "WOW" when you take the first bite. It is addicting! item not reviewed by moderator and published
Wow the flavor was wonderful. It was very fresh and great to use with chips, fajitas, and corn cakes. We will definitely make this one again. Also, it was to hot to roast the veggies inside so I did them on the barbecue. item not reviewed by moderator and published
Excellent, everyone loved it! item not reviewed by moderator and published
I have never roasted vegetables before. I roasted for 20 min, but the tomatoes, peppers and corn were not 'browned' like they were on the show....the tomatoes and peppers were kind of smushy. Is that right? I still made it, and it tastes good, but it is soft. item not reviewed by moderator and published
I loved this salsa recipe. I loved all the fresh ingredients. From this episode I also made the 5 layer taco dip which was soooo delicious! I didn't have any prepared salsa for the taco dip so I used this roasted corn, pepper, and black bean salsa instead. The dish was amazing! I also loved how easy it was to roast the veggies. The skin easily came off the peppers and tomatoes. This is how I will roast peppers from now on. item not reviewed by moderator and published
Great salsa, I have made this a few times already and really enjoy it. Very simple, fresh, healthy salsa. I used less oil, lots of cilantro and have made it both with and without the peppers. Hot sauce is a great addition as well. I will definitely continue to use this when guests come over. item not reviewed by moderator and published
Great recipe and fun to make, but I agree...way too much oil and no cilantro. Ended up throwing more fresh diced tomatoes to cut the oil and added cilantro. Next time I won't use the oil, but WOW! What a great recipe. The roasted corn added just enough sweetness. Thanks Paula! item not reviewed by moderator and published
This is good. I don't see the need for all the olive oil. I made the recipe as written and wish I would have either left out the oil or just used maybe a tbsp. It needs a little something extra so I added cilantro. I also think it could use some heat from a jalepeno. All in all pretty good. item not reviewed by moderator and published
This salsa can be paired with anything in the southwest mexican foods. I added it on top of baked potatoes, had it with homeade tortilla chips or simply just as a side dish. This was great. Healthy too! THANKS PAULA!!!!!!!!! item not reviewed by moderator and published
Made this salsa and served it with empanadas to my bridge group. They were really in love with this dish. It is great as an addition to almost any meal. Love it! item not reviewed by moderator and published

Not what you're looking for? Try:

Roasted Pineapple and Pepper Salsa

Recipe courtesy of Guy Fieri