SALAD:

1 (23 oz.) can Ranch Style Beans, drained
1 purple onion, sliced in rings
4 tomatoes, cubed
6 avocados, cubed
8 oz. Cheddar cheese, grated
1/2 (10 oz.) pkg. regular Fritos
2 (2 1/2 oz.) cans ripe olives, pitted

DRESSING:

1 c. salad oil
1/2 c. vinegar
1/4 c. catsup
1/2 c. sugar
1 tbsp. onion, grated
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. paprika
1 clove garlic

SALAD: In a large bowl, mix all ingredients, except Fritos. Refrigerate. DRESSING: In another bowl, mix all ingredients. Refrigerate. When ready to serve add chips to salad. Remove garlic from dressing. Pour over salad and toss. Serves 10 to 12.