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!
Servings: 4
Calories: 197kcal
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.
Nutrition
Calories: 197kcal
