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Prep 30min
Total30min
Servings12
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Ingredients
2
boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2
cup cold water
1/3
cup olive oil
2
tablespoons cider vinegar
1
tablespoon chopped fresh cilantro
1
to 2 tablespoons red pepper sauce, if desired
1/2
teaspoon ground cumin
1
can (15 oz) Progresso™ black or pinto beans, rinsed and drained
1
can (14.5 oz) diced tomatoes with jalapeños, drained
1
can (11 oz) whole kernel corn with red and green peppers, drained
1/2
cup sliced ripe olives
1/2
cup chopped red, yellow or green bell pepper
1
medium avocado, peeled, cut into 1/2-inch cubes
8
oz pepper Jack cheese, cut into 1/2-inch cubes (2 cups)
Romaine lettuce leaves, if desired
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Steps
1
Empty Pasta mixes into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2
Meanwhile, in large bowl, stir together Seasoning mixes, cold water, olive oil, vinegar, cilantro, pepper sauce and cumin.
3
Drain pasta; rinse with cold water. Shake to drain well. Add pasta, beans, tomatoes, corn, olives, bell pepper, avocado and cheese to seasoning mixture; toss gently to coat. If desired, serve on a platter lined with lettuce leaves. Serve immediately, or cover and refrigerate until serving.
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Make this salad up to 24 hours before serving. Give it a stir before serving.
If you love cilantro, add extra or sprinkle some extra over the salad before serving.
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