Mexican Fiesta Layered Salad

This Salad is perfect for the summer time, in fact all salads are great in the summer especially for cook outs!

I made this last week for a cook out at my grandma's house and it was a crowd pleaser. I am always a little hesitant to try out new recipes for a big group of people. Luckily everyone loved it. They were asking what was in it and how I made it so I thought I would share...

 

What You Will Need:

                

                1 box Betty Crocker Suddenly Salad classic pasta salad mix            

  3 tablespoons water

       2 tablespoons vegetable oil           

1 can (15 oz.) black beans drained and rinsed

1 can (15 oz.) whole kernel corn, drained

4 cups torn romaine lettuce

   1 containers (12 oz) refrigerated guacamole dip

1 1/2 cup shredded Mexican cheese blend 

1 can (2 1/4 oz.) sliced olives, drained

6 cherry tomatoes cut into halves (more or less if you want)

1 bag of tortilla chips

 

                             Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Boil uncovered 12 minutes, stirring occasionally.Drain pasta; rinse with cold water.

Shake to drain well.

In medium bowl, stir together seasoning mix, oil and water.

Stir in pasta, beans and corn.

In 4-quart 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.

 Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.

 



I arranged chips in the bowl but also served the salad with tortilla chips. I think it made it even yummier that way.

 

This salad doesn't just go with a Mexican themed dinner. It tasted great with our chicken sandwiches. I know it would be delicious with just a simple hamburger or hot dog as well.

Give it a try and let me know how you enjoyed it.

 

As always thanks for stopping by. Please leave comments, I love reading them.

 

 

 

XOXO Brooke