Black Bean and Salmon Appetizer

Recipe Ingredients

8		Corn tortillas
16 oz	454g	Corn black beans - rinsed and drained (1 can)
7 oz	198g	Pink salmon; w bones - drained (1 can)
2 tablespoons	30ml	Safflower oil
1/4 cup	59ml	Fresh lime juice
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Celery salt
3/4 teaspoon	3.8ml	Ground cumin
3/4 teaspoon	3.8ml	Garlic - minced
1/2 teaspoon	2.5ml	Lime zest - grated
1/4 teaspoon	1.3ml	Red pepper flakes - dried
1/4 teaspoon	1.3ml	Chili pepper

Recipe Instructions

Preheat oven to 350F.

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.)

Source:
Light and Easy Diabetes Cuisine by Betty Marks.

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