Black bean & salmon appetizer
19 2 tb each
| Quantity | Ingredient | |
|---|---|---|
| 8 | \N | Corn tortillas; |
| 16 | ounces | (1 cn)Corn black beans; rinsed and drained |
| 7 | ounces | (1 cn) pink salmon; w bones, drained |
| 2 | tablespoons | Safflower oil; |
| ¼ | cup | Fresh lime juice; |
| ¼ | cup | Fresh parsley; chopped |
| ½ | teaspoon | Onion powder; |
| ½ | teaspoon | Celery salt; |
| ¾ | teaspoon | Ground cumin; |
| ¾ | teaspoon | Garlic; minced |
| ½ | teaspoon | Lime zest; grated |
| ¼ | teaspoon | Red pepper flakes; dried |
| ¼ | teaspoon | Chili pepper; |
Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips. (How making these into tacos? I enjoy cooking but not that much.) Food Exchange per serving: ½ LOW-FAT MEAT EXCHANGE + ½ STARCH/BREAD EXCHANGE; CAL: 68; CHO: 3mg; CAR: 8g; PRO: 4g; SOD: 75mg; FAT: 2g; Source: Light & Easy Diabetes Cusine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master