In a medium saucepan, combine the beans, salsa and cumin. Heat over medium-high heat 5 to 6 minutes or until hot, stirring occasionally. Remove from heat; stir in the orange juice.

 

To serve, spoon 1/2 cup of the bean mixture into each of 8 individual serving bowls. Dollop each serving with 1 Tbsp sour cream, 1/2 Tbsp olives and 1/2 Tbsp green onion.