Layered Mexican Party Salad

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


  • 1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
  • 3 tbsp. water
  • 2 tbsp. vegetable oil
  • 1 tsp. ground cumin
  • 1 can (15oz) Progresso™ black beans, drained, rinsed
  • 1 can (15oz) whole kernel corn, drained
  • 4 cups torn romaine lettuce
  • 1 container (12oz) 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


Prep Time
20 minutes
Ready in
30 minutes
  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.
  5. Expert Tips+ Purchase a bag of ready-to-eat torn romaine lettuce to save time. Make this salad up to 24 hours before serving.