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.

Wash your hands and clean your cooking area.

Chop the chicken and onion. If possible use a separate cutting board for each or wash the cutting board and knife between ingredients.

Add chicken, rice, enchilada sauce, green chilies, chicken broth, onion, and cumin to the slow cooker.

Stir to combine.

Cook on low for 6-8 hours or high for 3-4 hours.

Note: If you do not have a Crock-Pot®/slow cooker, you can prepare this dish in your stove but you might need and extra ¼ cup of chicken broth. Cook in low-medium heat for about 40 minutes or until liquid is absorbed and rice is fully cooked.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Combine all ingredients in a large mixing bowl, except avocado.

Cover and chill for at least two hours.

Add avocado just before serving.