Title: Black bean and salmon appetizer
 Categories: Diabetic, Mexican, Beans, Main dish
      Yield: 19 2 tb each
 
      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;