Layered Mexican Party Salad

You’re 30 minutes away from a fiesta of 

flavors in a big bowl of luscious 

layered salad.

Prep Time 20 Minutes
Total Time 30 Minutes
Makes 12 servings

Ingrediens:

• 1 box classic pasta salad mix
• 3 tablespoons water
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (15.25 oz) 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

Directions:

1. 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.
2. In medium bowl, stir together seasoning mix, oil, water and cumin.
3. Stir in pasta, beans and corn.In 4-quart glass salad bowl or 13×9-inch glass baking dish, layer lettuce and pasta mixture.
4. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.Just before serving, arrange chips around edge of bowl.
5. Serve immediately, or refrigerate.

Makes 12 servings (1 cup each)

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