I can’t get enough of this black bean and corn salad! Our recipe is simple with tomato, onion, and fresh lime. Serve it on the side or with chips like salsa.

This black bean and corn salad is not so much a recipe as a “throw everything we adore into a big bowl and stir” kind of thing. It’s also fantastic when you make it in advance, which means it’s perfect for meal prepping and gatherings.

It’s fresh, crisp, and a little smoky from smoked paprika, which takes this salad to a new level! For another favorite way to use corn, see this corn salad recipe with feta.

Key Ingredients

• Black Beans: I use canned black beans, but drain and rinse them before adding them to the bowl with the other salad ingredients. You can also cook dried black beans from scratch. Here’s our black beans recipe if you need it.
• Corn: I love raw corn in this salad (the same goes for this corn salad). I’m often asked if raw corn is okay to eat, and I’m here to say yes! Raw corn is super crisp, sweet, and crunchy, and it’s excellent in this recipe. You could also grill the corn until blistered and add it to this salad like I do for this grilled avocado guacamole. Rinsed canned or thawed frozen corn are good substitutes.
• Tomatoes: I love the pop of sweetness from fresh tomatoes. Use what you love. I look for a juicy, sweet tomato. The tomato releases juices as it sits with the other salad ingredients, making the dressing even more delicious.
• Onion, Garlic, and Jalapeño: Sweet or white onion is great here. I add a little garlic, and the jalapeño adds a bit of heat. If you are sensitive to spicy food, remove the seeds and white membrane from inside the pepper before chopping it (that’s where most of the heat is).
• Lime and Olive Oil: Fresh lime juice and olive oil combine with salt and pepper for our simple dressing. I love it!
• Smoked Paprika: Smoked paprika tastes smoky (as the name suggests) but isn’t spicy (unless you specifically use Hungarian or hot-smoked paprika). Chipotle powder is also excellent here but is spicy, so add to your taste.

Find the full recipe with measurements below.

How to Make Black Bean and Corn Salad

Tip 1: Prepare the corn. I love fresh corn for this salad. To use fresh corn, start by removing the husks and silky threads. Stand each cob upright on a cutting board and, holding it steady, slice downward with a sharp knife to remove the kernels.

Tip 2: Make the salad in a big bowl. This recipe keeps cleanup simple (hooray!). Once your corn is ready, add all the salad ingredients to a large bowl, toss to combine, and enjoy.

Serving Suggestions

This black bean corn salad has so many serving options. Try it alongside grilled chicken, juicy pork chops, Asian-marinated shrimp, or even scrambled eggs. You can also serve it like a salsa with homemade tortilla chips or as a topping for grilled bread for bruschetta.

We also love it tucked into these veggie burritos or piled on top of our shrimp tacos.

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Cowboy caviar is part fresh dip, part salsa, part salad — a colorful, texture-packed bowl of black beans, corn, crisp peppers, and avocado in a tangy cumin-lime dressing that’s impossible to stop scooping.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Tex-Mex and Bean Recipes

At A Glance

• Ready In: 15 minutes + 1–2 hours chilling
• Serves: 4 (as a dip or side)
• Diet: Vegan, Gluten-Free, Dairy-Free
• Nutrition Highlights: High in plant-based protein and fiber from black beans; packed with vitamins C and A from bell peppers
• Main Ingredients: Black beans, corn, red and green bell pepper, jalapeño, cherry tomatoes, avocado, cumin-lime dressing
• Flavor Profile: Tangy, fresh, lightly spiced, bright with lime — deeply savory once the beans soak up the dressing
• Meal-Prep Friendly: Keeps 3 days in the fridge without avocado; add avocado right before serving
• Best Served With: Tortilla chips, alongside tacos or grilled meats, or spooned over a rice bowl

Somewhere between a chunky salsa and a bean salad, cowboy caviar is one of those recipes that’s genuinely hard to categorize — and that’s exactly why it works everywhere. You get the color and freshness of a good pico de gallo, the heartiness of a bean salad, and the total scoop-ability of a great party dip, all in one bowl.

Black beans, corn, two kinds of bell pepper, jalapeño, cherry tomatoes, cilantro, and green onions get tossed in a cumin-lime dressing that’s tangy, a little bright, and quietly addictive. The fresh avocado goes in right before serving, adding creaminess that pulls the whole thing together.

What I love most about this one is that it genuinely gets better with time — after an hour or two in the fridge, the beans have absorbed the dressing, the onion has mellowed, and the flavors have deepened into something that tastes as if you put in way more effort than you did. It works as a party dip, a taco night side, a topping for rice bowls, or something to set out with chips while dinner finishes cooking. No cooking, one bowl, and it keeps beautifully for days (avocado aside).

You might also like these recipes: Mexican black beans and corn salad, black bean taco casserole, Mexican appetizers, taco side dishes, shrimp poke bowl, or poke bowl (classic tuna).

What You’ll Need

How To Make Cowboy Caviar

Recipe Tips

• Dice everything small and consistently. This is a scoopable dip. Uneven, large chunks make it awkward to get everything onto a chip. Aim for pieces around 1 cm or so — you want a little bit of everything in every bite.
• Don’t skip the resting time. An hour minimum, two hours is better. The beans absorb the dressing, the onion mellows out, and the whole thing tastes far more cohesive after resting. It’s honestly one of those “better the next day” situations.
• Always add avocado last. Right before serving, every single time. Avocado browns fast once cut and dressed, and there’s no recovering from it. Fold it in gently so it stays in distinct pieces.
• Make it spicier: Keep some jalapeño seeds in, add a second jalapeño, or stir in a pinch of cayenne to the dressing.
• Make it more filling: Stir in cooked quinoa or serve over a bed of greens to turn it into a proper salad.
• Italian dressing version: Some versions use Italian dressing instead of the homemade cumin-lime dressing. It’s a shortcut that works — just use about ⅓ cup of your favorite Italian dressing in place of the oil, lime, vinegar, and spices.
• Storage: Without avocado, this keeps brilliantly in an airtight container in the fridge for up to 3 days. The flavors keep developing — it actually tastes best on day two. Once the avocado is folded in, eat it the same day.
• Make-ahead: This is an ideal make-ahead recipe. Prep the entire bowl (without avocado) up to 24 hours in advance. Cover, refrigerate, and fold in the avocado just before serving.

Serving Suggestions

Tortilla chips are the obvious move here, and this cowboy caviar is genuinely excellent with them — scoop-style chips work especially well, so you get a generous amount in every bite.

Beyond chips, think of it as a versatile condiment: spoon it over grilled chicken or fish, serve it alongside tacos or burritos, use it as a topping for a rice or grain bowl, or pile it onto scrambled eggs in the morning. It’s one of those recipes that finds its way into everything during the week.

If you’ve tried this cowboy caviar or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This black bean taco casserole is the kind of weeknight dinner that gets everyone at the table fast — layers of spiced black beans, rice, and veggies, topped with melty cheese and crunchy corn chips that bake up just like nachos.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Bean Recipes

At A Glance

• Ready In: 40 minutes
• Serves: 6–8
• Diet: Vegetarian, gluten-free (check corn chip label), nut-free
• Nutrition Highlights: High in plant-based protein and fiber from black beans; good source of vitamins C and A from the bell peppers
• Main Ingredients: Black beans, rice, salsa, bell peppers, corn, Cheddar cheese, corn chips
• Flavor Profile: Smoky, warmly spiced, savory, cheesy with a fresh and zesty avocado salsa topping
• Meal-Prep Friendly: Keeps 4 days in the fridge; filling can be made ahead and assembled just before baking
• Best Served With: Fresh avocado salsa, sour cream, crumbled feta or queso fresco

This black bean taco casserole or bake is one of those vegetarian dinners I make when I want something that feels a little fun and indulgent but is actually packed with good stuff.

The filling is a deeply flavored mix of sautéed onion and bell peppers, smoked paprika, cumin, garlic, tomato paste, salsa, cooked rice, black beans, and corn — basically all your taco night favorites cooked down into one hearty, saucy base. Then it gets layered into a baking dish between two rounds of corn chips and a generous amount of shredded cheddar, and baked until it’s bubbly, melty, and golden — honestly, it looks like a giant nachos situation in the best possible way. The crispy chip topping is something I am very enthusiastic about.

Top each portion with a fresh, bright avocado salsa and a dollop of sour cream, and you’ve got a complete dinner that feels festive enough for a weekend but easy enough for a Tuesday. It’s a great one to bring to a gathering or serve to a crowd, too — the 9×13 dish stretches easily to 8 portions.

You might also like these Tex-Mex recipes: Mexican chicken rice casserole, Mexican ground beef casserole, sweet potato and black bean tacos, Mexican stuffed sweet potatoes, Mexican salad with corn & black beans, arroz rojo (Mexican red rice), or these best bean recipes.

What You’ll Need

How To Make Black Bean Taco Casserole

Watch The Video

Recipe Tips

• Make it vegan: Use a dairy-free cheese alternative (many melt well these days) and swap the sour cream for coconut yogurt or a vegan sour cream.
• Make it spicier: Add more cayenne to the spice blend, use medium salsa, or serve with pickled jalapeños or hot sauce on the side.
• Add more protein: Stir a drained can of pinto beans or kidney beans into the filling along with the black beans, or add some cooked lentils.
• Leftover rice is perfect here: This recipe was made for using up day-old cooked rice. It absorbs the filling flavors beautifully and is much better than fresh-cooked rice straight from the pot. Just make sure the rice is no older than 1 day!
• Filling can be made ahead: Cook the filling up to 2 days ahead and refrigerate. Assemble with chips and cheese just before baking.
• Storage: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven at 160°C / 325°F for best results so the chips crisp back up, or in the microwave (chips will soften). The filling on its own freezes well for up to 3 months — freeze before assembling with chips and cheese.
• Don’t assemble too far ahead: Once the chips go in, they soften as they sit, so bake it relatively soon after assembling for the crispiest result.
• Cheese swap: Monterey Jack, pepper jack, or any good melting cheese works in place of cheddar.
• Gluten-free: This recipe is naturally gluten-free as long as your corn chips are certified gluten-free — just check the label.

Serving Suggestions

This black bean taco casserole is a full meal on its own, especially once you’ve added the avocado salsa and a dollop of sour cream. If you want to stretch it to a bigger crowd or round out the table, a simple green salad or my Mexican Salad With Corn & Black Beans alongside it is a lovely match. Arroz Rojo is another great option if you want to serve it more like a traditional Tex-Mex spread. For drinks, it’s great with an iced lime agua fresca, a cold beer, or sparkling water with a wedge of lime.

If you’ve tried this black bean taco casserole or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This black bean soup recipe has quickly become a family favorite! It’s easy, incredibly flavorful, and vegetarian when you use veggie broth.

My family loves this easy black bean soup recipe so much. We make it often! I love how quickly it comes together and that it’s designed for canned or previously cooked black beans (hello, quick dinner!).

You can make this soup as spicy as you like. I add canned chipotles in adobo, which adds some spice, but you can add even more for a spicy black bean soup. For more bean soups, try our white bean soup, easy vegetarian chili with quinoa and black beans, or this hearty split pea soup.

Key Ingredients

• Black Beans: You can use canned black beans or home-cooked black beans (here’s how to cook dried black beans).
• Aromatics: I love making this soup hearty, so I combine onion, carrot, and garlic for the base. Then, I add more flavor with a bay leaf, cilantro, vinegar, oregano, and cumin. This soup is so flavorful!!
• Chipotle Chiles in Adobo: Whenever I see them in the store, I add a can of chipotles in adobo sauce to my cart. Chipotles are dried, smoked jalapeños that taste smoky and quite spicy. Adobo sauce is a spicy, red sauce that packs a major punch of flavor. For this soup, I add one pepper, which I mince, along with a little sauce. This amount adds enough spice to the soup so that you notice it. For an extra spicy black bean soup, add more. You will have some leftover, which you can save for another recipe (it freezes well). I also use chipotles in adobo sauce to make my chipotle bean chili.
• Tomatoes: Canned diced tomatoes are perfect for this soup, but chopped fresh tomatoes are great, too. If you go the canned route, look for fire-roasted tomatoes for extra flavor.
• Broth: I use veggie broth, but chicken broth or chicken stock are fine. Use what you love!

Find the full recipe with measurements below.

How to Make the Best Black Bean Soup

Tip 1: Use one pot. Making black bean soup is simple (it all happens in one pot)! To make it, you’ll cook onions and carrots in olive oil until soft and sweet. Then stir in garlic, ground cumin, oregano, red wine vinegar, and chipotle chiles for more flavor. Pour in your broth, tomatoes, and a bay leaf. Then, stir in the black beans and simmer until the veggies are tender, about 20 minutes.

Tip 2: Season with salt and acid. Before serving, I like to taste the soup and season it with salt and a little extra acid from vinegar or lime juice. I love lime juice for this (it really makes the flavors of the soup pop).

Tip 3: Creamy or brothy. We often enjoy this as a brothy soup (like in our photos), but you can also turn this into a creamy black bean soup by blending. For a thickened soup that’s somewhere in between, blend a portion and add it back (like I do for this white chicken chili).

Serving Suggestions

I usually add a few slices of avocado to the top of this soup, but there are many options. Try our favorite guacamole, crushed tortilla chips, or a spoonful of sour cream. I also love extra lime juice and cilantro!

Beyond that, you can add something to the side. Consider a batch of homemade corn tortillas (they are so good) or a side of this avocado salad.

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