Black Bean And Salmon Appetizer
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)