Black Beans with Mango

1 tablespoon canola or mild olive oil
1 small red onion, diced
1 bell pepper (any color, but red is nice) diced
1 mango, peeled and diced (you could also use frozen mango chunks)
one small fresh, minced and seeded hot pepper or 4-6 slices pickled jalepeno pepper (optional)
½ cup frozen corn
1 15-ounce can black beans, undrained (or drained, and add ~1/2 cup of water)
Dash of salt

Saute the onion and bell pepper in oil until they are soft and fragrant. Add the mango and jalapeno, and cook until the mango has softened. Add the beans and corn and simmer for 5 minutes. Add a dash of salt to taste. Serve over rice.

copied from http://blog.washingtonpost.com/mighty-appetite/2008/06/vegan_and_you_dont_even_know_i.html?hpid=smartliving