Tangy Bean Salad

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Tangy Bean Salad
1 (30- oz.) can Teasdale Pinto Beans rinsed and drained
1 (2.2- oz.) can sliced ripe olives drained
2 cups Raley's Pico de Gallo
1/2 cup olive oil vinaigrette
3 tbsp. chopped fresh cilantro
2 tbsp. lime juice
1 1/2 tbsp. Morton & Bassett Mexican Blend Seasoning
Stir together all ingredients in a medium bowl.
Cover and refrigerate for several hours, stirring
occasionally. Garnish with chopped fresh cilantro,
if desired.

Makes 6 to 8 servings.
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