Black Bean and Salmon Appetizer

Title:
Black Bean and Salmon Appetizer

Yield:
19 2 tb each

Categories:
Diabetic,
Mexican,
Beans,
Main
Dishes




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;






 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip