Black Bean and Salmon Appetizer

Course :	Beans
From:	HungryMonster.com
Serves:	19

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:

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.) Source: Light and Easy Diabetes Cuisine by Betty Marks.