Use swordfish or tuna instead of salmon, if you like, or substitute other varieties of beans. If you’d like to cook your own beans instead of using the canned ones, 1 cup of dried beans yields 3 cups cooked.
1. Preheat the barbecue to high, or set the oven to 425°F and line a baking sheet with foil sprayed with cooking oil.
2. To make the salsa, combine the black beans, white beans, tomatoes, green pepper, onion and cilantro. Whisk the vinegar, lemon juice, olive oil, garlic and chili paste together. Pour over the bean mixture and toss to combine.
3. Barbecue the fish, or bake uncovered in the center of the oven, for approximately 10 minutes for each inch of thickness, or until the fish flakes when pierced with a fork.
4. To serve, spoon the bean salsa on a plate or platter and place the fish overtop.
1 cup canned black beans, drained and rinsed
1 cup canned white kidney or navy beans, drained and rinsed lemon juice
3/4 cup chopped tomatoes
1/2 cup chopped green bell pepper
1/4 cup chopped red onion
1/3 cup chopped fresh cilantro or basil
2 Tbsp white or red balsamic vinegar
2 Tbsp freshly squeezed lemon juice
1 Tbsp olive oil
1 1/2 tsp minced fresh garlic
1 tsp hot chili paste, or to taste
1 lb salmon fillets
3 Tbsp chopped cilantro or basil
Nutritional Analysis per Serving
Protein 32 g
Saturated Fat 2g
Carbohydrates 29 g
Cholesterol 56 mg
Sodium 313 mg
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: Prepare the bean mixture earlier in the day and refrigerate. Bring to room temperature before serving.