Growing up in Phoenix I was used to my mom trying out easy cool dinners for our family. I carry on this tradition by using part of her bean taco salad she would make then added a few things.
This recipe is served as a taco salad bar making it a great way to serve people of various appetites who like to help them selves and socialize.
1 bag of corn chips (low salt)
1 can of black beans
1 can of kidney beans
1 can of pinto beans
1 small onion ( any will do but I like green or purple onions best in this)
Lettuce chopped (any type works, I enjoy a mix of greens in this)
Avocado chopped into bite sized pieces
Light Catalina dressing
To assemble salad:
Place desired amount of corn chips in your bowl, place rest of ingredients on corn chips including Catalina dressing, mix together and enjoy.