Black Bean + Salmon Appetizer
Yield: 19 2 tb each
8 Corn tortillas; 1/2 ts Onion powder;
16 oz (1 cn)Corn black beans; 1/2 ts Celery salt;
-rinsed and drained 3/4 ts Ground cumin;
7 oz (1 cn) pink salmon; w bones, 3/4 ts Garlic; minced
-drained 1/2 ts Lime zest; grated
2 tb Safflower oil; 1/4 ts Red pepper flakes; dried
1/4 c Fresh lime juice; 1/4 ts Chili pepper;
1/4 c Fresh parsley; chopped
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
448 Corn tortillas; 1/2 ts Onion powder;
16 oz (1 cn)Corn black beans; 1/2 ts Celery salt;
-rinsed and drained 3/4 ts Ground cumin;
7 oz (1 cn) pink salmon; w bones, 3/4 ts Garlic; minced
-drained 1/2 ts Lime zest; grated
2 tb Safflower oil; 1/4 ts Red pepper flakes; dried
1/4 c Fresh lime juice; 1/4 ts Chili pepper;
1/4 c Fresh parsley; chopped
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
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