- 1 (24 ounce) jar Archer Farms® black bean & corn salsa
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (15 ounce) can can garbanzo beans (chickpeas), drained and rinsed
- 1/2 teaspoon Archer Farms® cumin
- 1/4 cup 2% low-fat Mexican seasoned shredded cheese
- Sour cream
- Cilantro, chopped
- Stir all ingredients, except sour cream and cilantro, in medium saucepan. Cook over medium heat 10 minutes, or until hot.
- Ladle into bowls. Sprinkle with cheese and cilantro. Serve with Archer Farms(R) organic tortilla chips, if desired.