Tilapia & Salsa

It has been a couple years now that I have been making this salsa, originally inspired by the salsas I get on my Chipotle burrito. This round I diced up four medium sized tomatoes, two green peppers, about six jalapeños, a large yellow onion and mixed in a can of corn, a handful of chopped cilantro, the juice from two limes, and a can of pinto beans. Technically not primal, but I feel like pinto beans aren't the worst of splurges? This amount of ingredients fills up a one gallon ziplock tub to the brim; I'll be bringing this guy to food-related events for the next week or so. I then fried two tilapia fillets in butter, seasoning them with plenty of dill and a dash of salt, and then added a scoop of salsa. Probably more suited for a summer evening, this was the perfect meal combined with a simple salad (romaine with parmesan, scallions, and Carolyn's tahini tartar sauce).