Black Bean And Salmon Appetizer Recipe
Servings: 12
Ingredients
- 8 x Corn tortillas,
- 16 ounce (1 cn)Corn black beans, rinsed and liquid removed
- 7 ounce (1 cn) pink salmon, w bones, liquid removed
- 2 Tbsp. Safflower oil,
- 1/4 c. Fresh lime juice,
- 1/4 c. Fresh parsley, minced
- 1/2 tsp Onion pwdr,
- 1/2 tsp Celery salt,
- 3/4 tsp Grnd cumin,
- 3/4 tsp Garlic, chopped
- 1/2 tsp Lime zest, grated
- 1/4 tsp Red pepper flakes, dry
- 1/4 tsp Chili pepper,
Directions
- Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven till crisp, about 5 min.
- Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; refrigerateto blend flavors. Serve with tortilla chips. (How making these into tacos I enjoy cooking but not which much.)
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 12 servings | |
| Calories 51 | |
| Calories from Fat 23 | 45% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 6.43g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.3g | 0% |
| Protein 0.84g | 1% |
