- Combine the first 4 ingredients in a medium bowl.
- Set on the kidney beans, arugula, bell pepper and onion; do not toss salad together yet or the arugula will wilt. Cover and refrigerate salad until needed.
- Preheat your barbecue or indoor grill to medium-high. Brush salmon with the 1 Tbsp. olive oil; season with salt and pepper. Lightly oil the bars of grill. Grill the fish 3 minutes per side, or until just cooked through.
- While the fish cooks, toss the salad ingredients together and divide among 4 plates. When cooked, set a piece of fish on each plate. Garnish with lemon slices and serve.
Recipe Options: Instead of salmon, serve another type of grilled fish fillet with the salad, such as halibut or tuna. Instead of kidney beans, try another canned legume in the salad, such as chickpeas. If you don't care for the somewhat spicy taste of arugula, use baby spinach, or baby mixed salads greens, in the salad.