Overnight Fiesta Salad - cooking recipe

Ingredients

1 (15 1/2 oz.) can kidney beans, drained
1 medium onion
2 medium tomatoes, unpeeled and coarsely chopped
1/2 c. celery
1/2 c. chopped green pepper
1/2 c. commercial French or Catalina salad dressing
1 small head iceberg lettuce, torn into bite size pieces
1 c. (4 oz.) shredded Cheddar cheese
3 hard-cooked eggs, chopped
1 c. crushed corn chips (I use chilie cheese Fritos)

Preparation

Layer first 9 ingredients in order listed in a large salad bowl. Cover tightly.
Refrigerate several hours or overnight. Top with corn chips. Toss gently before serving.
Yields 6 to 8 servings.