Bean Tossed Salad

Name: Bean Tossed Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1/2 head iceberg lettuce, torn; 1 cup shredded cheddar cheese; 1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce); 1/2 medium tomato, chopped; 1/2 cup chopped onion; 1/4 cup chopped green pepper; 1/2 to 1 cup tortilla or corn chips; 1/3 cup Catalina salad dressing

I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.—Tabitha Allen, Cypress, Texas