1) Place all three kinds of beans in a large mixing bowl and toss with lemon juice, green onions, parsley and olive oil. Season, to taste, with salt and pepper. Set aside.
2) Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin-side down in the skillet and cook until skin is crisp and golden, about 3-4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.