You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.
Prep Time: 20 min
Total Time: 30 min
Makes: 12 servings (1 cup each)
| 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 |
| 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. |
| High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box. | |
No comments:
Post a Comment