Ingredients

8 corn tortillas
16 oz. canned corn black beans, rinsed and drained
7 oz. pink salmon, without bones, drained
2 Tbsp. safflower oil
1/4 C. fresh lime juice
1/4 C. 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
1/4 tsp. chili pepper

Cooking Instructions

Preheat oven to 350 degrees F. Cut tortillas in 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.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)