Mexican Tossed Salad - cooking recipe

Ingredients

1 can Mexican style or Ranch Style red kidney beans, drained, rinsed and chilled
2 to 3 chopped tomatoes
1 head lettuce, washed, dried and torn
1 medium red onion, chopped
1/4 lb. shredded Cheddar cheese
1 medium pkg. corn chips, crushed to pea-size pieces
3/4 jar spicy, creamy tomato dressing (such as Kraft Catalina)

Preparation

Place tomatoes, beans and onions in a large salad bowl.
Toss gently.
Layer lettuce on top.
Can be covered at this step and refrigerated.
Just before serving, add cheese, corn chips and dressing.
Toss and serve.