Pinto Beans with Lindsay Olives

Ingredients

• 2 cloves garlic, minced

• 2 teaspoons olive oil

• 2 (16 oz.) cans pinto beans, rinsed and drained

• 1/2 cup chunky salsa

• 1 teaspoon ground cumin

• 1 (6 oz.) can Lindsay® Ripe Pitted Olives, drained, halved

• 1/4 cup (1 oz.) shredded Monterey Jack or Mexican blend cheese

• 2 tablespoons chopped fresh cilantro

Cooking Directions

1. Cook garlic in oil in a medium saucepan over medium heat 1 minute.

2. Add beans, salsa and cumin; bring to a simmer and cook 3 minutes.

3. Stir in olives; simmer 2 minutes or until heated through.

4. Transfer to serving dish; top with cheese and cilantro.