Shrimp-And-Black Bean Stir-Fry

• 1/2 medium-size red onion, sliced
• 1 medium-size red bell pepper, sliced
• 3 tablespoons olive oil, divided
• 1 cup fresh corn kernels (about 2 ears)
• 1 pound peeled and deveined large, raw shrimp
• 3 garlic cloves, sliced
• 1 cup chopped fresh mango or pineapple
• 1 (15-oz.) can black beans, drained and rinsed
• 1/2 cup teriyaki baste-and-glaze sauce
• 1/4 cup pineapple juice
• Hot cooked rice
• Garnish: cilantro leaves

1. Stir-fry onion and bell pepper in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 2 to 3 minutes or until lightly browned. Remove from skillet.
2. Add corn and 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes. Remove from skillet.
3. Pat shrimp dry. Add shrimp, garlic, and remaining 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes or just until shrimp begin to turn pink. Add mango and black beans; stir-fry 2 to 3 minutes or until thoroughly heated. Add teriyaki sauce and pineapple juice, and cook 1 to 2 minutes or until mixture begins to bubble. Stir in corn-and-onion mixture. Serve over hot cooked rice.
4. Note: We tested with Kikkoman Original Teriyaki Takumi Collection Sauce.

red onion, red bell pepper, olive oil, fresh corn kernels, shrimp, garlic, mango, black beans, teriyaki basteandglaze sauce, pineapple juice, rice, cilantro

Taken from www.myrecipes.com/recipe/shrimp-bean-stir-fry (may not work)