Mexican Salad - cooking recipe

Ingredients

1 can Ranch Style beans
2 large tomatoes
1 lb. Longhorn cheese, grated
1 small bottle Catalina salad dressing
2 bunches small green onions
1 head lettuce
1 bag corn chips

Preparation

Chill beans.
When cold, pour beans into a bowl and rinse with water until sauce is gone.
Drain.
Pour into large bowl the chopped onions, lettuce and tomatoes.
Pour in with the beans. Add grated cheese.
Pour dressing over salad; mix well. Refrigerate for a couple of hours.
When ready to serve, crush the bag of corn chips and stir in the salad.