Grilled Swordfish and Black Bean Fiesta Salad

Ingredients

Swordfish steaks

2 medium-sized

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Cumin

1/2 teaspoon

Olive oil

2 tablespoons

Lime

1, juiced

Garlic

2 cloves, minced

Cilantro

1/4 cup, chopped

Cherry tomatoes

1 cup, halved

Red onion

1/2, finely chopped

Red bell pepper

1, diced

Black beans

1 can (15 oz), rinsed and drained

Instructions

1. Preheat the grill to medium-high heat, around 375°F.
2. Season both sides of the swordfish steaks with salt, pepper, and cumin.
3. Place the swordfish on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and let it rest for a few minutes.
4. While the swordfish is resting, prepare the salad. In a large bowl, combine the black beans, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro.
5. To make the dressing, in a small bowl, whisk together the juice of one lime, olive oil, minced garlic, and a pinch each of salt and pepper.
6. Flake the grilled swordfish into bite-sized pieces and add it to the bowl with the black bean mixture.
7. Pour the dressing over the salad and toss gently to combine ensuring all ingredients are well coated.
8. Serve the Grilled Swordfish and Black Bean Fiesta Salad chilled or at room temperature. It pairs beautifully with a crisp white wine or a chilled beer.