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Black Bean and Salmon Appetizer

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 Corn tortillas

    2. 16 oz 454g Corn black beans - rinsed and drained (1 can)

    3. 7 oz 198g Pink salmon; w bones - drained (1 can)

    4. 2 tablespoons 30ml Safflower oil

    5. 1/4 cup 59ml Fresh lime juice

    6. 1/4 cup 36g / 1 1/3oz Fresh parsley - chopped

    7. 1/2 teaspoon 2 1/2ml Onion powder

    8. 1/2 teaspoon 2 1/2ml Celery salt

    9. 3/4 teaspoon 3.8ml Ground cumin

    10. 3/4 teaspoon 3.8ml Garlic - minced

    11. 1/2 teaspoon 2 1/2ml Lime zest - grated

    12. 1/4 teaspoon 1 1/3ml Red pepper flakes - dried

    13. 1/4 teaspoon 1 1/3ml Chili pepper

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 350F. 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. (How making these into tacos? I enjoy cooking but not that much.)

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