Recipe courtesy of Paula Deen
Save Recipe Print
50 min
20 min
10 min
20 min
5 cups



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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Black Bean and Mango Salsa

Recipe courtesy of Danny Boome

Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa

Recipe courtesy of Bobby Flay

Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries

Recipe courtesy of Bobby Flay

(Web Exclusive) Round 2 Recipe: Black Bean Enchiladas

Recipe courtesy of Sandra Lee

Mango Salsa

Recipe courtesy of Curtis Aikens

Pineapple-Habanero Salsa

Recipe courtesy of Jeffrey Saad

Chicken Burritos with Pineapple Salsa

Recipe courtesy of Sandra Lee

Easy Corn Tamales

Recipe courtesy of Marcela Valladolid

Southwestern Chicken with Mango-Peach Salsa

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories