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Black Bean and Salmon Appetizer

Cuisine: Mexican
Type: Vegetables
Courses: Main Course
Serves: 19 people

Recipe Ingredients

8   Corn tortillas
16 oz 454gCorn black beans - rinsed and drained
7 oz 198gPink salmon, w bones - drained
2 tablespoons 30mlSafflower oil
1/4 cup 59mlFresh lime juice
1/4 cup 36g / 1.3ozFresh parsley - chopped
1/2 teaspoon 2.5mlOnion powder
1/2 teaspoon 2.5mlCelery salt
3/4 teaspoon 3.8mlGround cumin
3/4 teaspoon 3.8mlGarlic - minced
1/2 teaspoon 2.5mlLime zest - grated
1/4 teaspoon 1.3mlRed pepper flakes - dried
1/4 teaspoon 1.3mlChile pepper

Recipe Instructions

Preheat oven to 350F. 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. (How making these into tacos? I enjoy cooking but not that much.)

Source:
"Vegetarian Table: Mexico" by Victoria Wise

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