Black Bean & Salmon Appetizer Recipe
8 pcs. Corn tortillas
1/2 tsp. powdered onion
16 ozs. (1 can) of rinsed & drained Corn black beans
1/4 tsp. dried Red pepper flakes
7 ozs. (1 can) of pink salmon with bones, drained
2 tbsps. Safflower oil
3/4 tsp. minced Garlic
1/4 cup of lime juice (fresh)
3/4 tsp. Ground cumin
1/4 cup of chopped parsley (fresh)
1/2 tsp. Celery salt
1/2 tsp. grated zest of a Lime
1/4 tsp. Chili pepper
Oven should be preheated to around 350′ F. Slice the tortillas into triangles then toast them up in the oven just until they turn crisp (5 mins.).
Mix together salmon and beans then make sure to flake salmon up using a fork. Next, add in all other ingredients and chill them up to mix all of the flavors. Then, serve dip together with the tortillas.
