Layered Mexican Party Salad

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


12 servings


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 (2.25 ounce) can 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 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.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

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

Make this salad up to 24 hours before serving.

Nutritional Information

Amount per 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; Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 1/2 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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