Layered Mexican Party Salad

SS Classic feature — Made with Classic Suddenly Pasta Salad

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Prep Time

20 min

Ready In

30 min

Servings

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Ingredients

1 box (7.75 oz) Suddenly Salad® classic pasta salad
3 tablespoons cold 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

Nutrition Facts

Calories 300 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4g, Trans FatMore Facts

Calories 300 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4g, Trans Fat 0g, Polyunsaturated Fat 3g, Monounsaturated Fat 4.5g, Omega-3 0g); Cholesterol 15mg; Sodium 700mg; Potassium 430mg; Total Carbohydrate 36g (Dietary Fiber 7g, Soluble Fiber 0g, Insoluble Fiber 5g, Sugars 5g); Protein 9g

Tips from the kitchen

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.

Instructions

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, water, oil and cumin. Stir in pasta, beans and corn.
In 4-quart glass salad bowl or 13×9-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.

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