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1
*black bean corn salad.
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2
Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
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3
Add onions, garlic, red pepper flakes, cumin, salt and pepper.
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4
Stir occasionally for 3 minutes.
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5
Add bell pepper and corn and cook for an additional minute.
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6
Add chicken stock and continue to cook for an additional 2 minutes.
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7
Add black beans and cook until beans are just heated through.
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8
Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
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9
Toss to wilt spinach.
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10
*Lime and honey glazed salmon.
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11
Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
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12
In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
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13
Add salmon fillets and toss to coat.
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14
Add salmon to hot skillet and cook until done (3-4 minutes each side).
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15
Serve salmon over bed of black bean corn salad.
