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  Recipe Home » Diabetic » Black Bean & Salmon Appetizer
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  Black Bean & Salmon Appetizer
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 163
Ingredients:
8 Corn tortillas
16 oz (1 cn)Corn black beans, rinsed and drained
7 oz (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
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
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