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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Layered Mexican Party Salad Recipe

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This recipe for Layered Mexican Party Salad, by , is from The City of Sadieville Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandra Christensen


1 box (7.75 oz) Suddenly Salad classic pasta salad mix
3 tbsp cold water
2 tbsp vegetable oil
1 tsp ground cumin
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
4 C torn romaine lettuce
1 - 12 oz container refrigerated guacamole dip
1 C finely shredded Mexican four cheese blend
3 Roma tomatoes, chopped
1 can (2 oz) sliced ripe olives, drained
3 C nacho flavored tortilla chips

Empty pasta mix into 3 qt saucepan that is ⅔ full of boiling water. Gently boil uncovered 12 minutes, stirring occassionally. Drain pasta; rinse with cold water. Shake to drain well.

In a medium bowl, stir together seasoning mix, water, oil and cumin. Stir in pasta, beans and corn.

In a 4 qt glass salad bowl or 13X9" 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.




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