MEXICAN SALAD 
1 lg. head lettuce, chopped
2 or 3 tomatoes, chopped
1 bell pepper, chopped
1 onion, chopped
1 lg. can ranch-style beans (kidney, chili or Mexican beans), rinsed well
1 bottle Catalina French dressing
1 to 1 1/2 lbs. Cheddar cheese, grated
1 lg. bag Frito's corn chips, crushed

This salad may be mixed and serve immediately, or prepared using the following method the day before, then mixed together just before serving:

Toss together first 4 ingredients. Cover and refrigerate until needed. Mix remaining ingredients when ready to serve.

 

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