Ingredients Weight Measure
Chicken stock 5 cups
Black beans, soaked overnight 1 lb.
Fresh thyme sprigs, tied with string 12 sprigs
TABASCO® brand Original Red Sauce 3 Tbsp., divided
Bay leaf 1 ea.
Salmon fillet, skinned 3-3/4 lbs.
Olive oil 3/4 cup
Fresh cilantro, finely chopped 2/3 cup
Dijon mustard 1 tsp.
Salt 3/4 tsp., divided
Pepper 1/4 tsp.
Fresh corn, shucked, grilled, or roasted until tender, cut off cobs 4 ears
Red bell peppers, diced 2 ea.
Yellow bell peppers, diced 2 ea.
Green onions, sliced 1-1/2 cups
Medium red onion, diced 1 ea.
Butter 3 oz. 6 Tbsp.


  1. Mix stock, beans, thyme, 1-1/2 tsp. TABASCO® Sauce and bay leaf in large pot. Bring to a boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour. Drain; remove thyme and bay leaf. Cover loosely and cool.
  2. Cut salmon into 12 5-oz. portions; arrange on sheet pan. Whisk olive oil, cilantro, 1-1/2 tsp. TABASCO® Sauce, mustard, 1/4 tsp. salt and pepper until blended. Pour over salmon; cover and marinate in refrigerator 1 hour.
  3. Mix cooked beans with corn, bell peppers, green onions and red onions. Melt butter in large sauté pan over high heat. Add remaining 2 Tbsp. Orginal TABASCO® Pepper Sauce, 1/2 tsp. salt and the black bean mixture; sauté until vegetables are crisp-tender.
  4. Grill or broil salmon. Serve with Black Bean–Corn Relish.

Yield: 12 servings