Black Bean & Salmon Appetizer
Ingredients
8 Corn tortillas
16 ounces (1 cn)Corn black beans — rinsed and drained
7 ounces (1 cn) pink salmon; w bones — drained
2 tablespoons Safflower oil
1/4 cup Fresh lime juice
1/4 cup Fresh parsley — chopped
1/2 teaspoon Onion powder
1/2 teaspoon Celery salt
3/4 teaspoon Ground cumin
3/4 teaspoon Garlic — minced
1/2 teaspoon Lime zest — grated
1/4 teaspoon Red pepper flakes — dried
1/4 teaspoon Chili pepper
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)