Black bean and salmon appetizer
19 2 tb each
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | 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; |
Directions
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
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