Warm Black Bean & Corn Salsa

2 T extra virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 t crushed red pepper flakes
1 t ground cumin
salt and pepper
1 red bell pepper, cored, seeded, and chopped
1 (10 oz) box frozen corn kernels, defrosted
1/2 C chicken broth or stock
1 (15 oz) can black beans, rinsed and drained
Juice of 1 lime
2 - 3 T fresh cilantro, chopped
6 C baby spinach

Preheat a medium skillet over medium heat with the oil.  Add the onions, garlic, red pepper flakes, cumin, salt, and pepper.  Cook, stirring occasionally, for 3 minutes. Add bell peppers and corn kernels and cook for 1 minute.  Add the chicken broth 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 lime juice, the cilantro, and spinach.  Toss to wilt the spinach and then taste and adjust seasoning.