Ingredients
1 can (15 ounces) pinto beans, rinsed and drained1 bunch green onions with tops, sliced1 large tomato, seeded and chopped1 medium ripe avocado, peeled and chopped1 bottle (8 ounces) Catalina salad dressing, divided2 cups shredded cheddar cheese1 medium head lettuce, torn into bite-size pieces4 cups corn chips
Preparation
In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.
