Wash your hands and clean your cooking area.

Wash fresh vegetables and prepare as per ingredients. Rinse canned beans.

Cook pasta by package directions.

Drain and rinse pasta, set aside to cool.

In a large bowl, mix carrots, bell pepper, kidney and garbanzo beans, and tomatoes.

Add cooked pasta to vegetable mixture.

Mix ingredients with Italian dressing and parmesan cheese.

Refrigerate before serving.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Heat oil over medium heat in a large nonstick skillet.

Add washed and chopped onion, bell pepper, jalapeno, and corn.

Cook and stir 3 to 5 minutes or until vegetables are tender.

Add cooked barley, brown rice, chicken, and black beans to skillet.

Serve with cilantro and lime juice.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Drain canned beans.

Peel and slice the onion and separate into rings.

In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green bell pepper.

Pour the Italian dressing over the mixture and toss lightly.

Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator overnight.

Drain before serving.

Wash your hands and clean your cooking area.

Boil elbow pasta according to package directions. Drain.

Mix elbow pasta, oil, and lime juice in a bowl.

Cover bowl with lid, plastic wrap, or aluminum foil. Refrigerate overnight.

The next day, add mayonnaise, celery, bell pepper, onions, pimientos, olives, and peas o the elbow pasta mixture. Mix well.

If desired, season with onion powder, garlic powder, salt and pepper.

Serve cold and keep refrigerated.