| 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 |
Serve with...
Chipotle Salsa Ribs
Total Time:
6 hours 10 min
| 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. |
| Make pasta mix following High Altitude directions on box. |
|
| Purchase a bag of ready-to-eat torn romaine lettuce to save time. |
|
| Make this salad up to 24 hours before serving. |
Nutrition Information:
300 ( 110); 13g ( 4g, 0g); 15mg; 700mg; 36g ( 7g, 5g); 9g 30%; 25%; 15%; 15% 1 1/2 ; 1 ; 0 ; 1/2 ; 1 1/2 2 1/2