Shrimp and Rice Salad Recipe - Pillsbury.com

Ingredients

• 1 1/2 cups water
• 1 box (6.4 oz) chicken fried rice skillet-meal mix for chicken
• 1/2 cup frozen sweet peas (from 1-lb bag)
• 1 bag (12 oz) frozen cooked cocktail shrimp (60 to 80 count/lb), thawed
• 3/4 cup chopped fresh cilantro
• 3/4 cup sliced pimiento-stuffed green olives
• 1/2 cup chopped red onion
• 2 medium tomatoes, chopped (1 1/2 cups)
• 1 large Anaheim chile, finely chopped (3 tablespoons)
• 5 tablespoons balsamic vinegar
• 2 tablespoons vegetable oil
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 can (11 oz) white shoepeg corn, drained