I’m a big fan of this one as the main ingredients can sit in the cupboard until you need them. It’s a great last minute goto. Simply mix a can of black beans with corn and season with whatever you have on hand. You’ll also want to drain, rinse and shake dry both canned ingredients too.
We like to mix in some fresh chopped avocado if we have some and salsa. Little cilantro ranch and sprinkling of fresh cilantro can be fun too. We normally serve over some bagged salad and with a few crisp tortilla strips. These again can be bought pre-made and bagged to have on standby too, though if we’re feeling ranch we make these in the air fryer. It takes barely ten minutes.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!