My favorite lazy day meal is Corn and Black Beans with Mango. It's a 3-ingredient dish that comes together in just 15 minutes. Despite being made from only pantry and freezer ingredients, it tastes bright and fresh like summer.
Corn and Black Beans with Mango At a Glance
- ⏱ Prep Time: 3 minutes
- 🔥 Cook Time: 12 minutes
- ⏳ Total Time: 15 minutes
- 🧑🤝👩 Serves: 4
- 🍽️ Calories: 223
- 🥭 Main Ingredients: Frozen corn, canned black beans, frozen mango
- 👌 Why You'll Love It: This corn and black beans side dish takes just 3 ingredients and 15 minutes, using only pantry and freezer staples.
SUMMARIZE & SAVE THIS RECIPE ON
Corn and black beans go together well so I tossed some together for a healthy meal one day, but it needed something else. I added some frozen mango and it was perfect, adding sweetness and brightness to the dish. No need to add anything else, except maybe some cilantro for garnish.
Sure, it's protein- and fiber-filled, but the best thing about it is there's almost no prep - no thawing, and minimal chopping (of mango, and even chopping that is optional). Sometimes I serve this as a side dish, and others I serve it as a light vegan meal.
If you like easy, pantry- and freezer-based meals but eat meat, it's worth checking out my dairy-free Homemade Chili Mac - no packaged mac and cheese necessary.
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Why You'll Love This Recipe
You'll love Corn and Black Beans with Mango because:
- ⏱️ It takes just three ingredients, with minimal prep, and is ready start to finish in just 15 minutes.
- 🫘 With hearty corn and filling beans, it works just as well as a side dish as a main meal.
- 🥭 It's vegan and made just with pantry staples - no unusual ingredients.
Key Ingredients
Corn: Both 12- and 16-ounce bags of frozen corn are fine. It will thaw as it cooks, just like the corn does in my Corn and Green Bean Salad with Lime.
Black beans: Use canned, drained and rinsed, unseasoned black beans - the same that I use when I make Black Bean Soup. If I have leftover 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. It warms through quickly when added to the skillet.
How to Make Corn and Black Beans with Mango
One: Cook the corn in a skillet or saucepan on medium heat until it's hot. Add a tablespoon of water if it sticks.
Two: Meanwhile, roughly cut the frozen mango into small pieces.
Three: Stir in the black beans and heat briefly.
Four: Stir in the chopped mango, and heat for a few minutes, until the mango is hot.
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. Garnish with cilantro if you have it, but it's not necessary!
Serving and Storage
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 vegan meal. I think this would be ideal alongside grilled chicken, steak, or shrimp - we had it with my Slow Cooker Barbacoa Beef most recently. Have it with a Classic Margarita for a full summery vibe. Leftovers should be stored in the refrigerator and will be good for a few days - eat it cold if you like cold corn-and-bean salads.
Corn and Black Beans with Mango FAQs
Yes. Canned corn will not taste as bright as frozen corn, but you can use 2 cans, drained and rinsed. Corn can be cut off the cob to use if desired.
Yes, after they're cooked. 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.
Yes. Both fresh and frozen mango work; 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 Simple Vegan Dishes
Looking for more easy vegan dishes? These are my favorite plant-based options for any weeknight.
I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.
📖 Recipe
Corn and Black Beans with Mango
Equipment
- 10-inch skillet
Ingredients
- 12 ounces frozen corn (1 bag; 16 ounces is ok too)
- 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, irregular 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 mango is hot.
- Serve immediately. Garnish with cilantro if desired.
Leona Konkel says
Creating this recipe was such a lucky coincidence. It's incredibly quick and easy to make. I hope you love it as much as we do!