1 sm. head red cabbage, grated
1 c. carrots, chopped or grated
1 c. celery, chopped
1 lg. onion, chopped
1 c. green pepper, chopped
1/2 c. sliced green olives
8 to 10 oz. grated Cheddar cheese
1 can Mexican (Old Elpaso Mexi-beans) or chili seasoned beans, drained
8 oz. bottle Catalina dressing by Kraft

Mix all of the ingredients and let marinate for at least 1/2 hour. Before serving, add 1 bag crushed Fritos corn chips and serve salad.

Note: Salad can be kept in refrigerator 2 days, but do not add Fritos or they will be very soggy.