Black Bean & Salmon Appetizer
Serves 19 (2 Tbsp. each)

Ingredients
8 corn tortillas (or one 16 oz. bag of chips)
1 16 oz. can black beans, rinsed & drained
7 oz. (1 can) pink salmon
3/4 tsp. ground cumin
1/2 tsp. onion powder
3/4 tsp. garlic, minced
1/2 tsp. lime zest, grated
2 tbsp. safflower oil
1/4 tsp. dried red pepper flakes
1/4 cup fresh lime juice
1/4 tsp. chili pepper
1/4 cup fresh parsley, chopped

Preparation

• Cut tortillas in triangles and toast in a 350 degree oven, or on a hot, dry grill (skillet), until crisp. You can also use store-bought tortilla chips or pita bread.
• Combine the black beans and salmon, flaking the salmon with a fork. Mix in the remaining ingredients; chill.

Serve with tortilla chips or pita bread.