Crunchy Catalina Vegetable Salad

What You Need:

1 (16 oz.) can kidney beans, rinsed, drained
1 (15 oz.) can shoe peg corn, drained
1 zucchini, chopped
1 cucumber, chopped
1 tomato, chopped
1 green pepper, chopped
1 (3.8 oz.) can ripe olives, drained, sliced
1 red onion, chopped
6 green onions, chopped
1 C Catalina salad dressing
1 1/2 C cheddar cheese, shredded
1 1/2 C of corn chips

How to Make It:

Toss together the beans and the corn in a large serving bowl.
Add the zucchini and cucumber to the bowl.
Place the tomato, green pepper and the olives into the mixture.
Add the both types of onions and toss until all the vegetables are mixed together.
Spread the dressing over the top of the salad and gently stir until the vegetables are well covered.
Sprinkle the top evenly with the cheese.
Evenly spread the corn chips over the entire salad.

Makes 10 servings

Regular corn works just as well as the shoe peg corn in this recipe. The combination of these summer vegetables, the dressing and corn chips make this salad a delight for everyone who tries it.