Mexican Salad

Mexican Salad (Vegetarian)

1 head lettuce, shredded
2 tomatoes, chopped
1 medium onion, chopped
1 lb. cheddar cheese, shredded
16 oz. can pinto or kidney beans, drained
12 oz. bottle Catalina dressing
15 oz. pkg. corn or tortilla chips

Toss lettuce, tomatoes, and onion in large bowl. Add cheese and beans.
Immediately before serving, toss with dressing. Serve with chips