Seared Salmon with 3 Bean Salad

Ingredients

• 15 ounce kidney beans drained and rinsed canned
• 15 ounce navy beans drained and rinsed canned
• 15 ounce pinto beans drained and rinsed canned
• 4 servings ground cumin 
• 2  juice of lemon juiced
• 0.3 cup olive oil extra-virgin
• 1 small bunch parsley finely chopped
• 24 ounce salmon fillet 
• 4 servings salt and pepper black freshly ground
• 1 bunch scallions good finely sliced
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• mixing bowl

Directions

1. Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.
2. Season salmon with cumin, salt and pepper.
3. Heat oil in a large, nonstick skillet over medium heat.
4. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.
5. Serve salmon with salad.