1 lb. salmon fillets 1 can canned black beans, drained 1 can canned white navy beans, drained 3/4 can chopped tomatoes 1/4 can chopped red onions 1/2 can chopped green bell peppers 1/4 can chopped fresh cilantro 1/2 teaspoon minced garlic 1/4 can balsamic vinegar 2 tablespoons lemon juice (fresh)
Salsa: Combine the beans, peppers, tomatoes, onions, and cilantro. Whisk together the vinegar, lemon juice, and garlic. Pour over the bean mixture and toss.
Barbecue the fish or bake uncovered at 425F for approximately 10 minutes for each 1-inch thickness of fish, or until the fish flakes with a fork. Serve the fish over the bean salsa.
Makes 4 servings.
Calories......269......Fat.....5 g......Fiber.....9 g. Exchanges.....1-1/2 starch.....3-1/2 lean meat.....1/2 vegetable.