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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)