–From Evelyn Z.

This zesty salad is perfect for potlucks and picnics. The chips provide an unexpected crunch that ensures your bowl will always leave the party empty! –Mellyn 

• 1 15-ounce can kidney beans
• 1 15-ounce can Cuban-style black beans
• 1 15-ounce can pinto beans
• 1 15-ounce can corn
• 1 green pepper — chopped (optional)
• 1 red pepper — chopped (optional)
• 1 15-ounce can diced tomatoes — or 2 whole tomatoes, chopped
• 1 tablespoon onion powder — or 1/2 purple onion, chopped
• 1 bottle Catalina dressing — (I used 3/4 to 1 cup)
• 1 bag Frito Honey BBQ chips — (skinny, curly ones)

1. Drain and rinse beans, corn and tomatoes.
2. Add chopped veggies, if desired (and if available!)
3. Whisk onion powder into dressing (or combine chopped onion with beans and tomatoes)
4. Pour dressing over bean mixture and mix well.
5. Refrigerate until ready to serve.
6. Mix in chips right before serving or top servings with chips.

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