Black bean and salmon appetizer

Yield: 19 2 tb each

Measure 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

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