MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Black Bean & Salmon Appetizer
  Categories: Diabetic, Mexican, Beans, Main dish
       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 O'Brion and her Meal-Master
  
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