• 1 c. Dorothy Lynch Home Style
• 3 to 4 scallions or green onions, chopped
• 1 (15-oz.) can kidney beans, drained
• 1 sm. can black olives, sliced
• 1 head lettuce, torn into small pieces
• 2 to 4 tomatoes, chopped
• 1 (8-oz.) pkg. shredded cheddar cheese
• One-half large bag of corn or tortilla chips

Number of Servings: 6

Combine dressing, scallions, beans and olives. Refrigerate 8 to 24 hours to marinate. Before tossing with lettuce, pour off dressing marinade and set aside. Toss lettuce, tomatoes and cheddar cheese with the kidney beans, onion and olive mixture. Pour dressing over salad just before serving. Chips may be broken and tossed into salad or used as garnish.