Ingredients

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.
 
 
 When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)