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Title: Black Bean and Salmon Appetizer
Categories: Appetizer
Yield: 19 2 tb each

8 Corn tortillas;
16oz(1 cn)Corn black beans; rinsed and drained
7oz(1 cn) pink salmon; w bones, drained
2tbSafflower oil;
1/4cFresh lime juice;
1/4cFresh parsley; chopped
1/2tsOnion powder;
1/2tsCelery salt;
3/4tsGround cumin;
3/4tsGarlic; minced
1/2tsLime zest; grated
1/4tsRed pepper flakes; dried
1/4tsChili 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

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