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Black Bean & Salmon Appetizer

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
8 each corn tortillas (6-inch)
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16 ounces black beans
rinsed and drained
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7 ounces salmon
pink, with bones, drained
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2 tablespoons safflower oil
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¼ cup lime juice
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¼ cup parsley leaves
fresh, chopped
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½ teaspoon onion powder
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½ teaspoon celery salt
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¾ teaspoon cumin
ground
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¾ teaspoon garlic
minced
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½ teaspoon lime zest
grated
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¼ teaspoon red pepper flakes
dried
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¼ teaspoon hot chili peppers
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Ingredients

Amount Measure Ingredient Features
8 each corn tortillas (6-inch)
* Camera
462.4 ml/g black beans
rinsed and drained
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202.3 ml/g salmon
pink, with bones, drained
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3E+1 ml safflower oil
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59 ml lime juice
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59 ml parsley leaves
fresh, chopped
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2.5 ml onion powder
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2.5 ml celery salt
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3.8 ml cumin
ground
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3.8 ml garlic
minced
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2.5 ml lime zest
grated
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1.3 ml red pepper flakes
dried
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1.3 ml hot chili peppers
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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 Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 24537% 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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