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Sweet and Smoky Bean and Corn Salsa

July 27, 2023

It’s as easy as opening a few cans and adding some flavor powerhouses–lime juice, smoked paprika and honey! Gather the crew—it’s time to dig into this healthy, delicious black bean and corn salsa!


homemade Sweet and Smoky Bean and Corn Salsa in a serving bowl surrounded by tortilla chips for dipping
Photography by Gayle McLeod

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.

corn, black beans, chickpeas, Cilantro, Scallions, Spices, Poblano pepper, honey, limes and olive oil in prep bowls

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

honey, lime juice, spices and olive oil being stirred in a bowl with a spoon
corn, black beans, chickpeas, poblano peppers and cilantro in a large bowl

How to Make Black Bean and Corn Salsa

  1. 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.

  2. Pour everything into a bowl–you’ll need a big bowl for the chickpeas, black beans and corn.

  3. Stir in all of the remaining ingredients.

  4. 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.

  5. Grab some chips and dig in!

sweet and smoky bean and corn salsa in a bowl made with corn, black beans, chickpeas, Cilantro, Scallions & Poblano pepper

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.

homemade Sweet and Smoky Bean and Corn Salsa in a serving bowl surrounded by tortilla chips for dipping

More Salsa & Dip Recipes From The Modern Proper

Just One Dip, And I Fell So Hard In Love

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Sweet and Smoky Bean and Corn Salsa

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  0 min
  • Calories: 210


  • 1 (14-ounce) can sweet corn, drained
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 (14-ounce) can chickpeas, drained, and rinsed
  • ¼ cup finely chopped cilantro
  • 4 green onions, thinly sliced
  • 1 poblano pepper, seeded and minced
  • 1 tablespoon honey
  • 2 tablespoons fresh lime juice (from 2 limes)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Corn chips, for serving


  1. In a medium bowl, combine the corn, black beans, chickpeas, cilantro, green onions, poblano, honey, lime juice, olive oil, cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper until evenly distributed.

  2. Cover and refrigerate for at least 1 hour. Serve with corn chips.

Nutrition Info

  • Per Serving
  • Amount
  • Calories210
  • Protein8 g
  • Carbohydrates30 g
  • Total Fat7 g
  • Dietary Fiber10 g
  • Cholesterol0 mg
  • sodium355 mg
  • Total Sugars7 g

Sweet and Smoky Bean and Corn Salsa

Questions & Reviews

Join the discussion below.

  • Lorraine

    How many days ahead of serving can this salsa be made. Will it ‘keep’ after serving?

    SHould be good for 4-5 days in the fridge.

  • Lorraine

    This actually sounds delicious and easy to assemble. Can’t wait to share with my family and friends Thank you!!

    Thanks Lorraine!

  • Jenn

    This salsa is so delicious! I like to make a batch and eat is as snacks throughout the week!

    Thanks Jenn, glad you liked it!