Tuesday, February 1, 2011

Spicy Tex Mex Salad

1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 1/2 C. shredded Cheddar and Monterey cheese blend
1 (10 oz.) pkg chopped romaine lettuce
3 tomatoes, chopped
1 (16 oz.) bottle Catalina salad dressing
1 (16 oz.) pkg corn chips

In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

This tastes great served with corn bread!

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