Yield: 19 2 tb each

8 Corn tortillas;
1/2 ts Onion powder;
16 oz (1 cn)Corn black beans; rinsed & drained
1/2 ts Celery salt;
3/4 ts Ground cumin;
7 oz (1 cn) pink salmon; w/o bones, drained
3/4 ts Garlic; minced
1/2 ts Lime zest; grated
2 tb Safflower oil;
1/4 ts Red pepper flakes; dried
1/4 c Fresh lime juice;
1/4 ts Chili pepper;
1/4 c Fresh parsley; chopped

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.

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;

Source: Light & Easy Diabetes Cusine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master