Southwestern Salad - cooking recipe

Ingredients

2 1/2 c. corn chips
1/2 head iceberg lettuce, torn
1 c. (4 oz.) shredded Mexican or cheddar cheese
1 can (15 oz.) pinto beans, rinsed and drained
1 small tomato, seeded and diced
1/4 to 1/2 c. salad dressing of your choice
2 Tbsp. sliced green onions
1 to 2 Tbsp. chopped green chiles
1 small avocado, peeled and sliced

Preparation

In a serving bowl or platter, toss chips, lettuce, cheese, beans, tomato, salad dressing, onions and chiles. Top with avocado.
Serve immediately.
Yield: 6 to 8 servings.