Submission by: Diane Winter

SERVES: Approximately 12

INGREDIENTS:

• 1 c. Jack Rabbit Pinto Beans
• 1 bottle enchilada sauce of choice
• 5 c. iceberg lettuce, chopped
• 2 tomatoes, diced
• 1 ½ c. sharp cheddar cheese, grated
• 1 bag corn chips
• 1 c. Catalina dressing

PREPARATION:

• To prepare beans: Presoak and cook pinto beans according to directions. Drain and rinse two cups of cooked pinto beans. Combine pinto beans with enchilada sauce and marinate in refrigerator overnight.
• To prepare the salad: Place iceberg lettuce, tomatoes and cheddar cheese in large bowl. Just prior to serving, add one bag of corn chips that have been crushed (punch a few holes in the bag, and then beat it with a rolling pin or other hard object until chips seem sufficiently crushed). Drain the beans and add to salad. Toss with dressing. Serve and enjoy!