Tex-Mex Polenta Rounds with Chunky Guacamole
The recipe Tex-Mex Polenta Rounds with Chunky Guacamole can be made in approximately 45 minutes.
Fresh Mex Salsa
Details
- Serving Size: 15
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 2 Points
Cuisine
- Mexican
- antipasti
- condiment
- starter
- snack
- appetizer
- dip
- antipasto
- hor d'oeuvre
- spread
Ingredients
- 1 15.5 oz can black beans
- 2 teaspoons Chili Powder
- 1 bunch Cilantro
- 2 teaspoons Cumin Powder
- 16 ounce package Frozen corn
- 1 small Green Pepper, diced
- 1 Jalapeno pepper, chopped fine.
- 4 limes
- 1/2 cup Veg. Oil or Olive Oil
- 1 small Red Pepper diced
- 1 medium Red Onion diced
- 1 teaspoon Salt
- 5 Lg. Tomatoes
- 1/4 cup White Vinegar
Instructions
Combine all Ingred. except Tomatoes and Lime Juice
Add Tomatoes and Lime Juice gently fold.Chill for about an hour.
Serve with Tortilla Chips OrUse as a side dish with mexican food.
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