INGREDIENTS:

8 Corn tortillas
16 ounces (1 cn)Corn black beans - rinsed and drained
7 ounces (1 cn)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 - rated
1/4 teaspoon Red pepper flakes - dried
1/4 teaspoon Chili pepper


INSTRUCTION:

To prepare this appetizer Mexican recipe preheat oven to 350 degrees first. Then 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.