Mexican Salad - cooking recipe

Ingredients

1 (30 oz.) can kidney beans
1 medium onion
1 medium bell pepper
2 medium tomatoes
1 c. shredded Cheddar cheese
3/4 lb. pkg. regular corn chips
1 small bottle Catalina dressing, prepared the night before or a few hours before serving

Preparation

Line salad bowl with drained beans.
Layer the chopped onion over the beans.
Layer the chopped bell pepper over the onion. Layer the chopped tomatoes over the bell pepper.
Top with shredded cheese.
Ten minutes before serving, crush corn chips while still in the bag.
Layer chips on top of salad.
Pour the dressing over chips and toss.
Ready to serve.