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Black Bean & Salmon Appetizer
8 corn tortillas or (16 oz tortilla chips)
1/2 tsp. onion powder
16 oz. can black beans, rinsed, drained
1/2 tsp. celery salt
3/4 tsp. ground cumin
7 oz (1 can) pink salmon
3/4 tsp. garlic, minced |
1/2 tsp. lime zest, grated
2 Tbsp. safflower oil
1/4 tsp. dried red pepper flakes
1/4 cup fresh lime juice
1/4 tsp. chili pepper
1/4 cup fresh parsley, chopped |
Cut tortillas in triangles and toast in a 350° F.
oven, or on a hot, dry grill (skillet), until crisp. You can also use store-bought
tortilla chips or pita bread. Combine the black beans and salmon, flaking
the salmon with a fork. Mix in the remaining ingredients; chill. Serve
with tortilla chips (or pita bread).
Servings: 19 (2 Tbsp. each)
68 calories; 3 mg Cholesterol; 8g Carbohydrate; 2g Fat
Diabetic Exchanges: 1 Meat; 1/2 Starch
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