Instructions: Mix stock, beans, thyme, 1 1/2 teaspoons Tabasco brand Pepper 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.

Cut salmon into twelve 5-ounce portions; arrange on sheet pan. Whisk olive oil, cilantro, 1 1/2 teaspoons Tabasco brand Pepper Sauce, mustard, 1/4 teaspoon salt and pepper until blended. Pour over salmon; cover and marinate in refrigerator 1 hour.

Mix cooked beans with corn, bell peppers, green onions and red onion. Melt butter in large saute pan over high heat. Add remaining 2 tablespoons Tabasco brand Pepper Sauce, 1/2 teaspoon salt and the black bean mixture, saute until vegetables are crisp-tender.

Grill or boil salmon. Serve with Black Bean-Corn Relish.

This recipe yields 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.