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1 (15-ounce) can pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 avocado, chopped
1 (8-ounce) bottle Catalina salad dressing, divided
2 cups (8 ounces) shredded cheddar cheese
1 head (medium) lettuce, torn into bite-size pieces
4 cups corn chips
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. Pass the remaining dressing.
Carolyn Oler, Gilbert, Arizona
© Copyright Reiman Publications, 1993-1997
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