1 can (16-ozs.)whole green beans, drained
1 can (12-ozs.)Mexican-style corn, drained
2 Tbs. finely chopped onion
1/2 cup bottled red French salad dressing
Dash of chili powder
1/2 cup shredded taco-seasoned or jalapeno pepper cheese (about 2-ozs.)
6 lettuce cups
1/2 small onion, thinly sliced and separated into rings
1. Toss beans, corn and chopped onion with salad dressing. Cover and refrigerate at least 1 hour.
2. Sprinkle salad with chili powder; stir in cheese. Spoon salad into lettuce cups.
3. Garnish with onion rings and serve with tortilla chips.