Meet Our Black Bean and Corn Salsa–An Easy, Healthy Dip!
This smoky black bean and corn salsa has a touch of sweetness and is brimming with vegetables and legumes. It's always welcome at backyard barbecues because most people are glad to have a slightly healthy option on the table and because it’s not mayo-based, it does just fine, even if it sits in the sun for a bit. Break out the Homemade Corn Tortilla Chips for scooping, or serve alongside Roasted Poblano and Carnitas Quesadillas.
Ingredients You’ll Need For Our Favorite Bean And Corn Salsa
Things in cans: White sweet corn, black beans, chickpeas
Cilantro–Sometimes polarizing! Easy enough to leave out if so.
Scallions–Bright and crisp, we love the not-so-subtle power of scallion.
Spices: Cumin, chili powder, garlic powder, onion powder, smoked paprika
Poblano pepper
Honey
Limes
Olive oil
How to Make Black Bean and Corn Salsa
Open all of the cans! Rinse and drain the beans and corn well. A lot of cans have an easy pull tab, and if not, a good can opener will be your best friend.
Pour everything into a bowl–you’ll need a big bowl for the chickpeas, black beans and corn.
Stir in all of the remaining ingredients.
Pop it in the fridge to let the flavors meld for at least an hour (longer is fine, too!). It will get all tangy, sweet and smoky.
Grab some chips and dig in!
How to Store Salsa + Tips
Can I freeze black bean and corn salsa? Like many salsas, you can freeze this bean and corn salsa but it might change the original texture a bit after it has thawed. This salsa stays good in the fridge for up to five days. You might want to drain any extra juice that accumulates.
On jalapeños–If you remove the seeds from the inside of the pepper, it will help mellow the spiciness. You can also forgo the jalapeño altogether, and substitute any color of bell pepper for crunch.
This is a great salsa to make when you’re not sure of everyone’s dietary needs because it’s naturally dairy-free, gluten-free, meat-free and delicious!
Once you’ve glanced through the ingredients, we bet you could almost just wing it, and we recommend that you do! Freestyle this recipe by adding avocado, swap red onion for scallions, kick up the heat by adding a spicier pepper.
More Salsa & Dip Recipes From The Modern Proper
Just One Dip, And I Fell So Hard In Love
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