Layered Mexican Party Salad

By Bailey1_

Ingredients

• 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

Preparation

Step 1

1
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2
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.

3
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.

4
Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.EXPERT TIPS

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

Make this salad up to 24 hours before serving.