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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 -- grated
1/4 teaspoon Red pepper flakes -- dried
1/4 teaspoon Chili pepper

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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