Corn and Black Beans with Mango

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My favorite lazy day meal is Corn and Black Beans with Mango. It's a 3-ingredient dish made from only pantry and freezer ingredients!

Corn and black beans with mango and cilantro, in a serving bowl.

I tossed together corn and black beans for a healthy meal one day, but it needed something. I pulled out some frozen mango and tossed it in, and felt no need to add anything else! While the black beans and corn are hearty, the mango adds sweetness and brightness. Don't skip it!

I love how flavorful this dish is with just 3 simple ingredients. Plus, it's ready in just 15 minutes! Sometimes I split this dish in half for a very light but healthy vegan meal, but it's equally good as a side dish.

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Ingredients
Instructions
Serving
Recipe FAQ
Other Vegan Meals
📖 Recipe

Ingredients

Like I said - this side dish takes just 3 ingredients!

A bag of corn, a can of black beans, and frozen chunks of mango on a cutting board.

I use frozen corn; both 12-ounce and 16-ounce bags are fine. No need to thaw. Just like in my Corn and Green Bean Salad with Lime, it'll cook quickly.

I usually use canned, drained, and rinsed black beans. If I have cooked black beans in the fridge, I toss in however much I have without measuring.

Mango provides sweetness and acidity. I use frozen mango for convenience. It's always properly ripe, and it's easy to cut up. No need to thaw.

This dish is very versatile, so feel free to double the corn, black beans, or mango to suit your mood!

Instructions

Cook the corn in a skillet or saucepan on medium heat until it's hot. Add a tablespoon of water if it sticks.

Chopped frozen mango on a cutting board.

Meanwhile, cut up the mango into small pieces.

Stir in the black beans and heat briefly.

Corn and black beans with chopped mango in a skillet.

Stir in the mango, and heat for a few minutes, until the mango is hot.

Garnish with cilantro if you have it, but it's not necessary!

Sprinkle with salt if you use unsalted black beans. You can squirt with a little lime juice if desired, but the mango provides enough acidity for us.

Serving

Enjoy while hot. This is enough to serve 4 as a side dish. My husband and I have also split it as a very healthy vegetarian meal.

As a side, I think this would be ideal alongside grilled chicken, steak, or shrimp.

Leftovers should be stored in the refrigerator and will be good for a few days.

Recipe FAQ

Can I use canned or fresh corn instead of frozen?

If you want to use canned corn, be sure to drain and rinse it before adding it; use 2 cans. It won't taste as bright as frozen corn. You can cut corn from the cob if you'd like, but it's not nearly as convenient as a bag of frozen corn.

Can I use a bag of dried beans instead of canned?

You can use dried beans if you'd like, although it's not as convenient as a can. I often have cooked black beans in the fridge and when I use them, I add the equivalent of 8 ounces of dried beans, which is actually around 2 cans worth of black beans.

Can I use fresh mango instead of frozen mango?

It doesn't matter if you use fresh or frozen mango. However, frozen mango is consistently ripe and is already peeled and cut. I prefer to save fresh mango for eating out of hand. Use a sharp knife to cut the frozen mango into small but irregular pieces; it will thaw quickly.

Other Vegan Meals

Here's some of my other favorite vegan meals!

Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.

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5 from 1 vote

Corn and Black Beans with Mango

This simple, 3-ingredient side dish is bright, flavorful, and healthy. Made with all pantry and freezer ingredients, this recipe comes together in just 15 minutes!

Prep Time1

Cook Time12

Total Time13

Course: Side Dish

Cuisine: American, Mexican

Keyword: black beans, corn, mango

Servings: 4

Calories: 197kcal

Author: Leona Konkel

Ingredients

12 ounces frozen corn (1 bag)
15 ounces canned black beans (1 can; rinsed and drained)
2 cups frozen mango (280 grams; 10 ounces)
cilantro (optional; for garnish)

Instructions

Place frozen corn in a pan. Heat over medium heat until the corn is hot, about 5 minutes. Add a tablespoon of water if it sticks.
Meanwhile, use a sharp knife to cut the frozen mango into small pieces.
Stir in the drained and rinsed black beans, and heat for about 2 minutes, until warm. Stir in a little salt if using unsalted black beans.
Stir in the mango, and heat for a couple more minutes, until it's hot.
Serve immediately. Garnish with cilantro if desired.

Notes

No need to thaw or prep anything in advance for this recipe.

Quantities for this recipe are versatile. Double any of the ingredients if you'd prefer.

You can squirt a little lime juice on this if you'd like, but we find the mango provides enough acidity for our tastes.

Most frozen bags of corn are 12 ounces now, but a 16 ounce bag will work too.

I often use leftover cooked black beans from the refrigerator, and simply toss in however many I have.

You can use fresh mango if you'd like, but frozen is more convenient and easier to prepare. I prefer tiny bits of mango that hide among the corn, but leave it in large chunks if you'd prefer.

Calorie count calculated in MyNetDiary and is an estimate only.