Spicy Mexican Salad - cooking recipe

Ingredients

1 (10 ounce) package chopped romaine lettuce
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (10.5 ounce) bag spicy corn chips
1 (16 ounce) bottle Catalina salad dressing

Preparation

In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes.
Add the corn chips and enough dressing to coat; toss and serve.