Black Bean & Salmon Appetizer Recipe
Yield: 19 2 tb eachRecipe by luhu.jp
Ingredients:
8: Corn tortillas,
16 ounce: (1 cn)Corn black beans, rinsed and drained
7 ounce: (1 cn) pink salmon, w bones, drained
2 tbsp: Safflower oil,
1/4 cup: Fresh lime juice,
1/4 cup: Fresh parsley, chopped
1/2 tsp: Onion powder,
1/2 tsp: Celery salt,
3/4 tsp: Ground cumin,
3/4 tsp: Garlic, minced
1/2 tsp: Lime zest, grated
1/4 tsp: Red pepper flakes, dried
1/4 tsp: 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: 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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp