I’ve made this salmon dip periodically for a few years. The original recipe came from one of Jane Brody’s books. Some minor adjustments were made and here’s what we generally use.

Salmon Black Bean Dip

Ingredients:

• 2 – 6 oz. packages of salmon (I use Chicken of the Sea wild caught salmon)
  

  Salmon Black Bean Dip

• 2 Tbsp. minced celery (I used 1 stalk and it probably gave closer to 3 Tbsp)
• 2 Tbsp. minced red onion
• 2 cloves garlic, minced
• 2 tsp. cumin powder
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. cayenne pepper
• 1/3 cup fresh lime juice
• 1/2 – 1 tsp. lime zest
• 3 Tbsp. Olive oil
• 2 – 15 oz cans black beans, drained and rinsed
• 1/2 cup fresh chopped cilantro or parsley

Directions:

1. Put salmon in large bowl and use a fork to flake.
2. Add remaining ingredients and mix thoroughly.
3. Put in refrigerator for 1-2 hours to meld flavors.
4. Serve with tortilla chips (a mix of blue and regular is eye appealing), pita chips, or crackers.

This is a nice dip to bring to a party as an hors d’oeuvre. We will also eat it as a light supper.