Black Bean and Salmon Appetizer

Yields:	4 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 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!

Reviewed by thisway

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