Instructions: Drain the beans and cook them in simmering water until tender about 45 minutes.

Drain and let cool.

Cook rice in salted simmering water for 18 minutes.

Fluff with a fork and let cool.

In a blender or food processor combine all dressing ingredients until well blended.

Light a fire in a charcoal grill or preheat a gas grill a broiler.

Brush snapper on both sides with some dressing and grill or broil for about 2 minutes on each side or until opaque throughout.

Let cool and cut into strips.

In a large bowl combine fish tornatillos beans rice bell perm and watercress or spinach leaves and toss with dressing.

If fresh tomatillos arent available use plum tomatoes.

Chipotle chiles are the tiny but fiery peppers that get their name from the Nahuati word poctli meaning smoke. They are actually dried jalapenos that are smoked and preserved in vinegar or adobo sauce. Sold in small tins most are imported from Mexico. Although many other chiles can be used interchangeably chipotles have a charter all their own.With their natural companions lime coriander and black beans they add a distinctive zing to this snapper salad.

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