Black bean & salmon appetizer

• 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.