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Black Bean and Salmon Appetizer

Yields:4 servings
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Recipe Cooking TimePreparation10 minutes
Cooking20 minutes
Ready In30 minutes

Ingredients

8 each corn tortillas
16 ounces black beans rinsed and drained
7 ounces salmon pink, with bones, drained
2 tablespoons safflower oil
1/4 cup lime juice
1/4 cup parsley leaves fresh, chopped
1/2 teaspoon onion powder
1/2 teaspoon celery salt
3/4 teaspoon cumin ground
3/4 teaspoon garlic minced
1/2 teaspoon lime zest grated
1/4 teaspoon red pepper flakes dried
1/4 teaspoon chili pepper

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.

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Member Review

****

Arroz Con Pollo

I used mixed veggies instead of just peas and used capers in lieu of some salt. The rice & chix were finished before all the broth was absorbed. I'll try less broth next time. Great flavors!

 
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