Corn and Black Bean Salad

Salad before the spinach is added

This is a great side because it has everything you need as a side. We serve it with fish, either Mahi Mahi, Grouper or Salmon. If you’re a vegetarian, this dish by itself is a great meal.

Ingredients

Olive oil

1 medium sweet onion

1 fork-full minced garlic

1 tsp ground cumin

black pepper (we like the McCormick Medely grinder)

1 red bell pepper, cut as you like.

1 cup frozen corn

1/2 cup veggie or chicken stock/broth

1 can black beans

2 tablespoon cilantro, fresh or dried

1 bag of spinach. We like baby spinach.

Juice of a lime (optional)

Directions

In a LARGE skillet het the olive oil and add the onion, garlic, cumin and grind in some pepper. Cook till onion is translucent. Add the red bell pepper and corn. When the corn is defrosted, ad the chicken/veggie stock and bring to a slow boil. Add the black beans and cook until slow boil returns. Sprinkle in the cilantro. We don’t mind the dried if fresh isn’t around, it helps round out the flavor, but fresh is best.

Toss in the spinach and keep tossing until it’s wilted. We actually hold back a little of the bag for omelets later on, but only a handful.

While tossing, if you have a lime (lemon would be OK) squeeze on top, it really brings home all the flavors, if not, that’s OK.  Don’t wilt the spinach too much, so keep your temperature low, you don’t want them to turn dark.

This is a take-off of a Rachel Ray Recipe with our own alterations