Black Bean and Salsa Salad
INGREDIENTS:
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;
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;