Mexican Bean Salad

This recipe came from my sis-in-law a very long time ago...and she got it from a caterer who used it often at his functions. It became a staple at many of our church functions...and was served to more than 500 guests at a conference BBQ meal last year. It's easy to bring to summer picnics...just add the corn chips immediately before serving.

Mexican Bean Salad

2 cans baked beans

several slices of sweet onion (diced)

1/2 bottle Catalina dressing

2 tomatoes, diced

1/2 green pepper, diced

1 diced cucumber

1 cup grated cheese

2 cups corn chips

Combine beans, Catalina dressing and onion ahead of time.

Stir in diced vegetables and cheese just before serving.

Sprinkle with corn chips.

I printed the recipe as I got it...but I take a lot of liberties with amounts and ingredients. I usually use some red and yellow pepper also, for the added colour...and a little cayenne pepper for some zip. So make it your own & enjoy!