Layered Mexican Party Salad
[1]1
box Betty Crocker® Suddenly Salad® classic pasta salad mix
3
tablespoons water
2
tablespoons vegetable oil
1
teaspoon ground cumin
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (15.25 oz) Green Giant® whole kernel corn, drained
4
cups torn romaine lettuce
1
container (12 oz) refrigerated guacamole dip
1 1/2
cups finely shredded Mexican 4-cheese blend (6 oz)
3
plum (Roma) tomatoes, chopped
1
can (2 1/4 oz) sliced ripe olives, drained
3
cups nacho-flavored tortilla chips
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
- In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
- Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
Makes 12 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Purchase a bag of ready-to-eat torn romaine lettuce to save time.
Do-Ahead
Make this salad up to 24 hours before serving.
Tags:
- Recipes [3]
- Appetizers [4]
- Buffet Ideas [5]
- Potluck [6]
- Sides and Salads [7]
- Snacks [8]
- Vegetarian [9]
- Kiddos [10]
- Family [11]
- Babysit [12]
- Camping Recipes [13]
- Date Night [14]
- Family Fun Night [15]
- Holidays [16]
- Parties [17]