Layered Mexican Party Salad

1 cup rotini pasta
(1) 15-oz can black beans, drained and rinsed
(1) 15.25-oz can whole kernel corn, drained
4 cups Romaine lettuce, torn
(1) 14-oz container Wholly Guacamole Classic
1 1/2 cups Mexican 4-cheese blend, finely shredded
3 Roma tomatoes, chopped
1 can sliced ripe olives, drained
3 cups DLM Multigrain Tortilla Chips
Mexican Vinaigrette:
2 cloves garlic, minced
1 Tbsp chives, chopped
1/4 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1/3 cup fresh lime juice
1/4 cup Aunt Mary's Italian White Wine Vinegar
1 tsp DLM Yellow Mustard
1 tsp DLM Chili Powder
1/4 tsp sea salt
3/4 cup Vera Jane's Extra-Virgin Olive Oil

Cook, drain, and rinse pasta. Meanwhile, make the Mexican Vinaigrette recipe. Add drained pasta, beans, and corn to 1/4 cup of vinaigrette, toss gently to coat. In a 13x9-inch glass baking dish or large platter, 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 dish. Serve immediately or cover and refrigerate until serving time.

To prepare Mexican Vinaigrette: Combine the garlic, chives, parsley, cilantro, lime juice, vinegar, mustard, chili powder, and sea salt in a blender or food processor. Process until smooth. With the blender or food processor still running, carefully lift the lid and slowly pour in the olive oil, processing until well combined.

Makes 12 servings
Prep Time: 20 Minutes
Cook Time: 10 Minutes

Allergy Warning: Contains wheat