There are plenty of fish in the sea. And they all go very nicely with rice.

South Western Bean Salad

Serves: 16

Prep Time: 45
Meal Occasion: Afternoon Snack, Appetizer, Morning Snack, Salad, Lunch, Dinner
Cuisine Type: Vegetarian, Southwestern, Tex-Mex

Ingredients

6	cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
2	cups kidney beans
2	cups chick peas
2	cups corn
2	cups romano beans
1	cup lite soy sauce
6	Tbsp. fresh cilantro finely minced
4	Tbsp. lime juice
2	tsp. garlic minced
2	cups navy beans small
1/4	tsp. pepper
1/2	tsp. salt
4	Tbsp. vegetable oil
4	tsp. sugar
3	Tbsp. Worcestershire Sauce
2	tsp. liquid smoke flavoring or to taste

Serve with beef or chicken to make fajitas or eat with tortilla chips. Can also puree into a tangy bean dip.

UNCLE BEN'S®

UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice

For premium quality rice that delivers consistent results and cooks perfectly every time, look no further than UNCLE BEN’S®!
Nutrition Facts

Instructions

1. Cook rice according to package instructions, set aside and cool.
2. Drain and rinse peas, beans and corn.
3. In a large bowl, combine cooked rice, beans, corn and pimento.
4. In another bowl, combine remaining ingredients together to make dressing.
5. Pour dressing over rice/bean mixture. Toss well and refrigerate.
6. Salad may be garnished with jalapeno peppers if extra heat is desire.