Black Bean & Salmon Appetizer
Submitted by mafyotul
Quick black bean and salmon appetizer with cumin, lime, and a kick of red pepper, scooped up with crispy baked corn tortilla chips. Diabetic-friendly and ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of appetizer that disappears before you even get to sit down.
Flaked pink salmon gets folded into seasoned black beans with cumin, garlic, lime juice, and a hit of red pepper flakes. Chill it to let the flavors meld, then serve it up with homemade baked tortilla chips that shatter on impact.
It’s protein-packed, diabetic-friendly, and comes together in about 30 minutes flat.
Perfect for game day, potlucks, or those nights when you want a snack that actually fills you up.
Kitchen Tips
- Chill time matters. Even 20 minutes in the fridge lets the lime and cumin really soak into the beans and salmon.
- Watch your tortilla chips closely. They go from golden to burnt in a blink. Pull them at the first sign of browning around the edges.
- Swap canned salmon for leftover grilled salmon if you have it. The smoky flavor takes this appetizer to another level.
Ingredients
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.
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