Recipe for Black Bean and Salmon Appetizer

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Yield:

19 tb each

Ingredients:

Amount	Ingredient
8 x	Corn tortillas,
16 oz	(1 cn)Corn black beans, rinsed and drained
7 oz	(1 cn) pink salmon, w bones, drained
2 tbl	Safflower oil,
1/4 cup	Fresh lime juice,
1/4 cup	Fresh parsley, chopped
1/2 tsp	Onion powder,
1/2 tsp	Celery salt,
3/4 tsp	Ground cumin,
3/4 tsp	Garlic, minced
1/2 tsp	Lime zest, grated
1/4 tsp	Red pepper flakes, dried

Instructions:

Instructions: 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.)

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... Black Bean and Root Vegetable Stew :: Black Bean and Salsa Salad ...