Salmon Over White & Black Bean Salsa
1 pound salmon fillets
1 cup canned black beans, drained
1 cup canned white navy beans,
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 teaspoon minced garlic
1/4 cup wine 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.