Black Bean & Salmon Appetizer

8 Corn tortillas;

16 oz (1 cn)Corn black beans;

-rinsed and drained 7 oz (1 cn) pink salmon; w bones,

-drained 2 tb Safflower oil;

1/4 c Fresh lime juice;

1/4 c Fresh parsley; chopped

1/2 ts Onion powder;

1/2 ts Celery salt;

3/4 ts Ground cumin;

3/4 ts Garlic; minced

1/2 ts Lime zest; grated

1/4 ts Red pepper flakes; dried

1/4 ts Chili 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