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Black Bean and Salmon Appetizer


Course : Salmon
Serves: 19
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Ingredients:


8 tortillas corn tortillas

16 ounces corn black beans -- rinsed and drained

7 ounces 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
 

Preparation / Directions:


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. (How making these into tacos? I enjoy cooking but not that much.)

 

Nutritional Information:

CAL: 68; CHO: 3mg; CAR: 8g; PRO: 4g; SOD: 75mg; FAT: 2g;

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