| Black Bean & Salmon Appetizer (1.2 Pts)
8 corn tortillas
one 16 ounce can of black beans, rinsed and drained
one 7 ounce can of pink salmon, boned and drained
1/4 cup of fresh lime juice
1/4 cup of fresh parsley, chopped
1/2 teaspoon of onion powder
1/2 teaspoon of celery salt
3/4 teaspoon of cumin
3/4 teaspoon of garlic, minced
1/2 teaspoon of lime zest, grated
1/4 teaspoon of red pepper flakes, dried
1/4 teaspoon of chili powder |
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Preheat oven to 350ºF. 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.
Calories...68...Fat...2 g...Carbs...8 g...Sodium...75 mg...Fiber...2 g. |
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