Corn and Black Beans with Mango

5 from 1 vote

Corn and Black Beans with Mango

This 3-ingredient side dish comes together in just 15 minutes, using frozen corn, canned black beans, and frozen mango - no thawing required. Pantry-friendly and vegan.

Prep Time3

Cook Time12

Total Time15

Course: Side Dish

Cuisine: American, Mexican

Diet: Gluten Free, Low Fat, Vegan

Servings:

Calories: 223kcal

Author: Leona Konkel

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.

Notes

Double any of the ingredients if you'd prefer. No need to thaw anything.

Both 12- and 16- ounce bags of corn work. I often use leftover cooked black beans from the refrigerator, and simply toss in however many I have.

Frozen mango is very convenient, but use fresh if desired. I prefer tiny bits of mango that hide among the corn, but leave it in large chunks 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.

Calorie count is an estimate only.

Nutrition