This is an unusual Tex-Mex salad that everyone in my office loves. I get requests for it time and time again.
Ingredients
- pinto beans: 1 can (15 ounce can, drained and rinsed)
- black beans: 1 can (15 ounce can, drained)
- tomatoes: 3 piece (chopped)
- ½ cups shredded Cheddar and Monterey cheese blend: 1 piece
- romaine lettuce: 1 pack (10 ounce pack, chopped)
- Catalina salad dressing: 1 bottle (16 ounce bottle)
- corn chips: 1 pack (16 ounce pack)
Metric Conversion
Stages of cooking
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In a large bowl, combine pinto beans, black beans, tomatoes, cheese blend, and lettuce. Add 3/4 of the dressing and mix well. Add corn chips before serving.
