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Black Bean and Salmon Appetizer

 

29

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber, Sugar-Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 24537% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 320mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 30%
Sugars g
Protein 35g
Vitamin A 8% Vitamin C 17%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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