MEXICAN SALAD 
1/4 c. green onions, chopped
1 (15 oz.) can kidney beans, drained & rinsed
1 avocado, peeled, seeded & chopped
1 c. shredded cheddar cheese
1 med. tomato, diced
1/2 c. olives, drained & sliced
1/2 c. green pepper, chopped
1 sm. head lettuce, shredded
2 c. corn chips
Catalina dressing

Combine first 7 ingredients in a large bowl, toss lightly. Just before serving, add lettuce and chips. Add dressing. Makes 8 to 10 servings.

 

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