1.Open the cans and drain the beans into a colander.
2.Rinse well to remove extra salt but don’t move the beans around too much as they can get mushy.
3.Set aside to let it dry.
4.In a large bowl, pour in the beans.
5.Add the Pico De Gallo to the beans and mix well along with olive oil.
7.Season to taste with salt and cumin.
8.Serve immediately or serve chilled.
•Any variety of canned beans can be used to make the bean salad.
•You can omit the cumin and add spice mixes to jazz up the dish.