New recipe....Yummy!

Today I was invited by my neighbor to join her & a few others for a lunch at her home. Being pregnant & sick at random times of the day, I was a little hesitant, but I wasn't going to miss an opportunity to visit with friends & eat food that I didn't have to prepare.
WoW! for more than one reason....1st because it was so tasty, 2nd because I had the worst acid reflux & heartburn of my life after I ate it. I am a little sensitive to peppers and onions, but Pregnancy seemed to make that worse. After all is said & done, I would still eat it again. Maybe just prep with a lot of antacids :)
The course included the warm black bean salad & honey lime glazed chicken (instead of salmon), & homemade italian style bread. We drank Lemonade with pomegranate seeds in the glass, really pretty & tasty as well. & last but not least a chocolate torte. All homemade. Of course we all over indulged.
I feel so overwhelmed by the friendliness of my neighbors. They truly look out for eachother & make efforts to get to know one another. I hope that when we have to move in a few years I will be able to extend the same to my new friends and neighbors. I am blessed.

Honey & Lime glazed Salmon ( or Chicken) with Warm Black Bean and Corn Salad

From Rachel Ray 365

Lime and Honey Glazed Salmon with Warm Black Bean and Corn SaladRecipe from: Rachael Ray 365

4 tablespoons extra-virgin olive oil (divided use)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
4 (6-ounce) salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 (10-ounce) box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 (15-ounce) can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil.
In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
To the cooked onions, add the bell pepper 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 until the beans are just heated through.
Remove the skillet from the heat and add the juice of the second lime, the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust the seasoning.
Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.