Avocado/Tomato Salad

1 can 23 oz. ranch style beans (drain)
1 purple onion, sliced in rings
4 tomatoes (cubed)
8 oz. shredded cheese
Two 2-1/2 oz. cans of pitted ripe olives (sliced)
6 avocados (cubed)
1/2 pkg. of regular Fritos

1 c. salad oil
1/2 c. vinegar
1/4 c. ketchup
1/2 c. sugar (or Splenda)
1 TBS grated onion
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
1 tsp paprika
1 clove garlic (cut in half & remove before serving)

In a small mixing bowl, combine all dressing ingredients and mix well. In a lrg salad bowl combine all ingredients except chips & refrigerate. Just before serving, add chips and pour dressing over salad & mix.

submitted by BJ Enders 10-3-2008

Main Dishes