Roasted Corn, Pepper, And Black Bean Salsa

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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

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