Recipe - Salmon Over White And Black Bean Salsa

1 pound Salmon fillets
1 cup Canned black beans; drained
1 cup Canned white navy beans;
drained
Three fourths cup Chopped tomatoes
One fourth cup Chopped red onions
One half cup Chopped green bell peppers
One fourth cup Chopped fresh cilantro
2 tablespoon Balsamic vinegar
2 tablespoon Lemon juice
1 tablespoon Olive oil
1 teaspoon Minced garlic

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 1inch 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: 1 1/2
Starch/Bread; 3 One half Lean Meat; One half Vegetable; One half Fat

Reprinted in Nutrition Action Healthletter, May 1999.

From Ellen C. ellen@elekta.com

Recipe by: Enlightened Home Cooking, Rose Reisman

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on May 28,
1999, converted by MM_Buster v2.0l.