Black Bean and Salmon Appitizer
Lacey Ivey
ingredients
- 8 corn tortillas
- 16 ounces (1 can) corn black beans; rinsed and drained
- 7 ounces (1 can) pink salmon; w/o bones and drained
- 2 T sunflower oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh parsley; chopped
- 1/2 T onion powder
- 1/2 T celery salt
- 3/4 T garlic; minced
- 1/4 T red pepper flakes; dried
- 1/4 T chili powder
directions
Cut tortillas in triangles and toast in oven until crisp; about 5 minutes at 350 degrees. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chili to blend flavors. Serve with toasted tortilla chips.
Source: Lacey Ivey
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