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Roasted Corn, Pepper, and Black Bean Salsa Recipe

Roasted Corn, Pepper, and Black Bean Salsa

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on September 20, 2011

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    I made this recipe with the fish tacos and it was so easy and DELICIOUS, that I would recommend eating it with tortilla chips! Very easy to make.

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  • on September 20, 2011

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    This is definitely a keeper, I made this for the hubby and I and have been making it almost weekly. Went to a BBQ over the weekend, and everyone there thought it was great! I have never been stirred wrong with Paula's recipes.

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  • on September 17, 2011

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    What a great use of all of our garden veggies :

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  • on September 14, 2011

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    VERY GOOD! I used cherry tomatoes instead of the Roma and only 1 pepper. We like things hot, but 1 was actually plenty. I make this to serve along with any barbecue because it is so fresh and light! It is also an easy recipe to use up left over veggies in. I have often added a bit of diced cucumbers, or finely chopped zucchini.

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  • on August 21, 2011

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    It's a good one..Thanks Paula!

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  • on May 08, 2011

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    I can't get enough of it. The only thing different was that I roasted the cob on the grill before cutting it off the cob. Thank you, Jamie and Paula.

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  • on May 06, 2011

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    I will give it a five stars if I know baking the veggie in the oven at 500F for 20 minutes is just removing the veggie skin. I have other more energy efficient way to remove the skin and improve the taste at the same time.
    Other than that, this is a very simple, tasty and healthy salsa. yes, healthy from Paula Deen.

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  • on May 04, 2011

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    I was very easy to make. I made it for my workplace cinco De Mayo party. It was gone before lunchtime. I love Paula and her sons. They cook like I do.

    Best Dishes too

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  • on May 04, 2011

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    yummy

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  • on May 03, 2011

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    Really good! I added cilantro, because I love it so much. But next time I will use more tomatoes.

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