MIXED BEAN SALAD WITH TILAPIA

Ingredients

4 – 6 tilapia fillets, seasoned (green seasoning, lime juice, salt, pepper)

1 (15 oz) can chickpeas, drained and rinsed 

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can butter beans

1 pack, cut bodi, cooked (approx. 2 cups)

1 (15 oz) can whole kernel corn, drained

2 – 3 tomatoes diced

1 small red onion, diced

1 large sweet pepper, diced

Whole romaine lettuce leaves

2 tbsp oil

DRESSING:

½ tsp salt

¼ tsp black pepper

¼ tsp pepper sauce

¼ cup olive oil

1 tsp mustard

2 – 3 blades shadon beni, chopped

2 tbsp red wine vinegar

¼ tsp sugar

Directions

1. In a large bowl, mix together the chickpeas, black beans, butter beans and corn. Add the bodi, tomatoes, sweet pepper and red onion.
2. Place all the ingredients for the dressing in a small bowl and whisk together. Taste and adjust seasoning if necessary. Pour over the bean salad Place in the refrigerator until ready to serve.
3. Heat oil in a large frying pan over medium high heat. Sautee the tilapia for a few minutes on either side until cooked through and golden brown.
4. To serve :Place the lettuce leaf on a serving plate. Spoon the bean salad into the leaf and top with a fish fillet. Garnish with some chopped fresh herbs.