Layered Black Bean Salad

1 15-oz. can black beans, drained and rinsed
4 Roma tomatoes, chopped
1 onion, chopped
1 15-oz. can white corn, drained
1 cucumber, peeled and sliced
2 jalapeno peppers, seeded and sliced
1 cup Monterey Jack cheese, shredded
1 cup tortilla chips, crumbled

Dressing:

1/3 cup olive oil
Juice of 3 limes
2 cloves garlic, minced
1 tsp. cumin
1/3 cup fresh cilantro, chopped
1 tsp. chili powder
2 tsp. sugar
Salt and pepper to taste

Layer salad ingredients in a glass bowl. Combine dressing ingredients in a separate bowl and mix well. drizzle dressing over salad just before serving.

The Skinny: Use light cheese and low fat chips.

Grilled Red Snapper with Sun-dried Tomato Garnish

6 - 8 red snapper fillets
Juice of 1 lemon
Juice of 1 lime
1/2 cup olive oil
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
2 Tbsp. dried oregano
1/4 cup sun-dried tomatoes
Salt and pepper to taste

Combine lemon and lime juice, olive oil, garlic, cilantro, oregano and salt and pepper and mix well. Place fish in a baking dish and pour marinade over coating both sides of the fish. Marinate for at least 1 hour before grilling. Grill the fish on an outside charcoal or gas grill for about 8 minutes per side. Baste the fish with the marinade while cooking. When fish is done, place chopped sun-dried tomatoes on top. Red snapper is a great fish for grilling because the meat is very firm and won't fall apart on the grill. The marinade is delicious and really adds a wonderful flavor to the red snapper. I use a fish basket for my charcoal grill that keeps the fish from sticking to the grill or falling apart as it cooks. You can probably find one in most grocery stores. If you can't find one, spread a piece of tinfoil on the grill and poke holes and slits through the foil.

The Skinny: There is really not much you can do to improve this recipe.