Black bean & salmon appetizer
Yield: 19 2 tb each
Ingredients:
- 8 Corn tortillas;
- 16 oz (1 cn)Corn black beans; -rinsed and drained
- 7 oz (1 cn) pink salmon; w bones -drained
- 2 tb Safflower oil;
- 1/4 c Fresh lime juice;
- 1/4 c Fresh parsley; chopped
- 1/2 ts Onion powder;
- 1/2 ts Celery salt;
- 3/4 ts Ground cumin;
- 3/4 ts Garlic; minced
- 1/2 ts Lime zest; grated
- 1/4 ts Red pepper flakes; dried
- 1/4 ts Chili pepper;
Instructions:
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: 1/2 LOW-FAT MEAT EXCHANGE + 1/2 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
