Mexican-Style Tortilla Salad - cooking recipe

Ingredients

1 cup ranch dressing (use bottled or homemade, I use Kittencal's Creamy Ranch Dressing/Dip)
1 cup salsa (use mild or medium)
1 romaine lettuce, chopped (can use head lettuce)
2 cups cheddar cheese (cubed finely or coarsely shredded)
1 (15 ounce) can black beans, drained (or use half a can each black beans and pinto beans, drained)
2 firm ripe plum tomatoes, chopped
1 large avocado (peeled and chopped)
salt and black pepper (to taste)
1 (16 ounce) package corn chips, broken into pieces

Preparation

In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
Season with salt and pepper.
Mix in the chopped corn chips (or just sprinkle on top of salad).
Serve immediately.