Mexican Salad - cooking recipe

Ingredients

1 large head iceberg lettuce
1 (15 oz.) can kidney beans
2 tomatoes, diced
1/2 red onion, finely chopped
1 (10 oz.) pkg. shredded sharp Cheddar cheese
6 oz. Kraft Catalina dressing
1 (9 1/2 oz.) pkg. corn chips, crushed

Preparation

Prepare lettuce for salad.
Drain, wash and chill beans.
Add beans, tomatoes, onion, cheese and dressing to lettuce.
Chill 1 hour.
Just before serving, add chips and toss.
Serves 12.