Black Bean and Salmon Appetizer

Course : Beans
Serves: 19
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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 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.

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