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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)