Corn and Black Bean Salad

My friend Kim made this for me once I think it was from a Rachael Ray cookbook, but I couldn’t remember what all was it in so I made up my own recipe with as much as I could remember was in it (maybe she’ll correct me if I missed anything!). This salad is so simple and one of my favorite side dishes. Very flavorful and addicting…enjoy!

2T. butter
1t garlic powder
1/2 red onion, diced
1 jalapeno, diced
1- 11 oz package frozen corn
1 – 15oz can of black beans, rinsed
1/2 c. chicken broth
1 lime, juiced
1/2 bunch of cilantro
1t cumin
S & P
Heat sauté pan over medium-low heat.  Sauté onion and jalapeno in butter, until onion is translucent. Bump the heat up to medium –high heat and add frozen corn and cook 4 minutes, until corn is thawed. Add black beans and sauté for 3 minutes.  Stir in chicken broth and garlic powder, reduce heat and allow to simmer until the broth is all absorbed. Remove from heat and stir in lime juice, cumin, cilantro, salt and pepper.

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