"Spice-rubbed and grilled white fish with an added protein boost from black beans. A kicky blend of vegetables, seasonings, and a little sweetness. Did we mention that it can be ready in less than 30 minutes?"
1 15-ounce can low-sodium black beans, drained and rinsed
1 cup cherry tomatoes, diced
1 mango, diced
1 avocado, diced
1/4 cup red onion, finely diced
1/2 jalapeño, finely chopped
3 tablespoons cilantro, chopped
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons red wine vinegar
4 4 to 6-ounce tilapia filets
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste
In a medium bowl, combine first 10 ingredients (black beans through vinegar). Set aside while fish cooks.
Preheat grill. In a small bowl, mix chili powder, cumin and salt and pepper. Rub or sprinkle evenly onto tilapia filets.
Grill tilapia fillets about 3 to 5 minutes per side, or until cooked thoroughly. Fish should flake easily when cooked through. Top tilapia with salsa and serve.