2 tablespoons plus 2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 bell pepper, diced
15-ounce container black beans, drained and rinsed
¾ cup corn kernels, fresh (1 ear) or frozen
1½ tablespoons red wine vinegar
1½ tablespoons freshly squeezed lemon juice
1 tablespoon oregano, chopped
1 tablespoon chives, chopped
1 tablespoon cilantro, chopped
1 teaspoon cumin
½ teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
Instructions
Prepare the grill for low heat.
Season the salmon with salt and pepper. Place the salmon on the grill, pink-side-down, and cook for about 5-7 minutes. Flip (the fish should release easily from the grill when ready) and cook skin-side-down for about 5-7 minutes. Remove from the grill.
Remove from the heat and add: 2 tablespoons extra virgin olive oil, vinegar, lemon juice, oregano, chives, cilantro, cumin, and crushed red pepper flakes. Season to taste with salt.
Stir until well combined.
Spoon the black bean-corn salsa over the cooked salmon, and serve.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2013/07/08/southwest-salmon-with-black-bean-corn-salsa/