Salmon over white and black bean salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Salmon fillets |
| 1 | cup | Canned black beans; drained |
| 1 | cup | Canned white navy beans; drained |
| ¾ | cup | Chopped tomatoes |
| ¼ | cup | Chopped red onions |
| ½ | cup | Chopped green bell peppers |
| ¼ | cup | Chopped fresh cilantro |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Minced garlic |
Directions
Salsa: Combine the beans, peppers, tomatoes, onions, and cilantro.
Whisk together the vinegar, lemon juice, olive oil, 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.
Serves 4.
Per serving: 301 Calories; 8g Fat (24% calories from fat); 31g Protein; 27g Carbohydrate; 59mg Cholesterol; 81mg Sodium Food Exchanges: 1½ Starch/Bread; 3 ½ Lean Meat; ½ Vegetable; ½ Fat Reprinted in Nutrition Action Healthletter, May 1999.
>From Ellen C. <ellen@...>
Recipe by: Enlightened Home Cooking, Rose Reisman Posted to EAT-LF Digest by "Ellen C." <ellen@...> on May 28, 1999, converted by MM_Buster v2.0l.
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