Warm Black Bean Salad October 28, 2008
Posted by Teresa in : Dinner, Lunch , trackbackThis is great with the Lime and Honey Glazed Salmon! 
It’s also from the Rachel Ray 365:No Repeats cookbook.
- 2 tsp. extra virgin olive oil (EVOO)
- 1 medium red onion (chopped)
- 1/2 to 1 tsp. crushed red pepper flakes (medium heat to extra spicy)
- 1 tsp. ground cumin
- 1 red bell pepper, cored, seeded and chopped
- 10 oz. frozen corn kernels, defrosted (or you could used canned)
- 1/2 cup chicken stock or broth
- 15 oz. can of black beans, drained and rinsed
- a lime, to be juiced (or used the bottled kind)
- 2-3 tsp. fresh cilantro leaves chopped
- 6 cups baby spinach (I used frozen and it was okay too)
Preheat a medium skillet over medium heat with 2 tbsp EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.
Add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook just until the beans are heated through. Remove the skillet from the heat and add the juice of a lime (or from a bottle), the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve with the lime and honey glazed salmon, or whatever else you like!
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