Layered Mexican Party Salad

You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.

Yield

12 servings (1 cup each)

Ingredients

1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 (15 ounce) can black beans, drained, rinsed
1 (15.25 ounce) can whole kernel corn, drained
4 cups torn romaine lettuce
1 (12 ounce) container refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend (6 ounce)
3 plum (Roma) tomatoes, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained
3 cups nacho-flavored tortilla chips

Directions

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 13 x 9-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.

Additional Information

* Purchase a bag of ready-to-eat torn romaine lettuce to save time.

This salad can be made up to 24 hours before serving.

Nutritional Information

1 Serving: Calories 300 (Calories from Fat 110); Total Fat 13 g (Saturated Fat 4 g, Trans Fat 0 g); Cholesterol 15 mg; Sodium 700 mg; Total Carbohydrate 36 g (Dietary Fiber 7 g, Sugars 5 g); Protein 9 g

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