Black Bean & Salmon Appetizer
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 16 | ounces |
black beans
rinsed and drained |
|
| 7 | ounces |
salmon
pink, with bones, drained |
|
| 2 | tablespoons |
safflower oil
|
|
| ¼ | cup |
lime juice
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
onion powder
|
|
| ½ | teaspoon |
celery salt
|
|
| ¾ | teaspoon |
cumin
ground |
|
| ¾ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
lime zest
grated |
|
| ¼ | teaspoon |
red pepper flakes
dried |
|
| ¼ | teaspoon |
hot chili peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 462.4 | ml/g |
black beans
rinsed and drained |
|
| 202.3 | ml/g |
salmon
pink, with bones, drained |
|
| 3E+1 | ml |
safflower oil
|
|
| 59 | ml |
lime juice
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
onion powder
|
|
| 2.5 | ml |
celery salt
|
|
| 3.8 | ml |
cumin
ground |
|
| 3.8 | ml |
garlic
minced |
|
| 2.5 | ml |
lime zest
grated |
|
| 1.3 | ml |
red pepper flakes
dried |
|
| 1.3 | ml |
hot chili peppers
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
