Recipe - Southwestern Salad

2 One half cup Corn chips
One half Head iceberg lettuce; torn
1 cup Shredded Mexican or cheddar
cheese
1 cn (15 oz.) pinto beans; rinsed
and drained
1 small Tomato; seeded and minced
One half cup Salad dressing of your
choice
2 tablespoon Sliced green onions
2 tablespoon Chopped green chilies
1 small Avocado; peeled and cut or sliced up

In a serving bowl or platter, toss chips, lettuce, cheese, beans, tomato,
salad dressing, onions and chilies. Top with avocado. Serve immediately.
Yield 68 servings.

Recipe by: Taste of Home

Posted to MCRecipe Digest V1 #839 by L979@aol.com on Oct 12, 1997