Mexe-Bean Salad - cooking recipe

Ingredients

1 (15 oz.) can kidney beans
1 (8 oz.) bottle Kraft Catalina dressing
1 c. grated sharp Cheddar cheese
1/4 c. chopped scallions
1/4 to 1/3 head lettuce, chopped
1 (7 oz.) bag regular size corn chips, crushed slightly.

Preparation

Combine first 4 ingredients and let marinate in refrigerator all day or overnight.
Just before serving, add lettuce and corn chips; toss well.
This salad is always a hit at barbecues!