8 Corn tortillas
1/2 Teaspoon Onion powder
16 Ounce (1 can) black beans rinsed and drained
1/2 Teaspoon celery salt
3/4 Teaspoon ground cumin
7 Ounce (1 can) pink salmon
3/4 Teaspoon garlic; minced & drained
1/2 Teaspoon lime zest grated
2 Tablespoon Safflower oil
1/4 Teaspoon red pepper flakes dried
1/4 Cup fresh lime juice
1/4 Teaspoon chili pepper
1/4 Cup fresh parsley chopped

Preheat oven to 350 degrees
Cut tortillas into 8 triangles and toast in 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
Calories 68 Cholesterol 3mg Carbs 8g Protein 4g Sodium 75mg; Fat 2g

Courtesy Light & Easy Diabetes Cuisine by Betty Marks

Makes 18 servings of 4