Roasted pepper, corn, black bean salsa

On Sunday we had a picnic for a group celebration of birthdays for July.  We drove to a family friend's house in Indiana and had a great time.  Everyone knows what picnics involved...FOOD!  Normally, I would take something like salami roll ups or something easy = store bought and processed.  This year I decided that I wanted to take salsa.  Now, here's the problem that most people wouldn't run into; I can't eat raw tomatoes and neither can my dad.  First I thought about roasting the tomatoes but that didn't work out so I had to come up with a different solution.  My thrown together option was a black bean, corn, and roasted pepper salsa.  It was a bit hit!  When it comes to these types of recipes I'm more of a make it up kind of person...here it goes.

Ingredients:

2 bell peppers (I used yellow and orange but you can choose any color- Green peppers don't roast well)

1 poblano pepper

1 15 oz bag frozen corn (thawed)

1 can black beans (rinsed thoroughly)

Onion small (I had some extra in the fridge that I used)

Cilantro as desired

--Roast the peppers.  (I did it as follows.)  Arrange oven rack in highest position and preheat broiler to high.  Halve or quarter peppers and remove stems and seeds.  Place peppers, skin side up, on baking sheet and broil until skins are blackened and bubbling, about 15 minutes.  Take out of oven and immediately transfer peppers to a large bowl and cover tightly with plastic wrap.  Set aside for 10 minutes for steam to loosen skin.  After 10 minutes remove skin from peppers.  

--Chop peppers and onion; mix together. (I used my food processor for this but you can also chop by hand)

-- Mix pepper/onion mix with beans and corn.

--Chop cilantro to you taste and mix in.

Serve with tortilla chips, pita chips, or whatever.  I also ate some of the leftovers on eggs- YUMMY!