Black Bean & Salmon Appetizer Recipe
Recipe 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
Recipe Preparation
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
Servings: 19
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Lycopene rich foods
(includes grapefruit, red bell peppers and baby jackfruit)
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