Layered Mexican Party Salad

This is the salad that Bart and Valerie made for Boyd's Birthday dinner. It was served with corn chips and was really tasty! Then we had Frosty Strawberry Squares for dessert!

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

1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered until noodles are al dente (about 10 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.