Diabetic, Low-Fat Salmon Over White & Black Bean Salsa (high fiber)
1 lb. salmon fillets
1 cup canned black beans, drained
1 cup canned white navy beans, drained
3/4 cup chopped tomatoes
1/4 cup chopped red onions
1/2 cup chopped green bell peppers
1/4 cup chopped fresh cilantro
1/2 tsp. minced garlic
1/4 cup balsamic vinegar
2 Tbsp. fresh lemon juice
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.