Spicy Mexican Salad
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 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing
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.
Pairs Well With
I found this recipe a few years ago on Allrecipes.com.