1 (4 ounce) can refried beans
1 (4 ounce) can tomato soup
1 (6 ounce) can whole kernel corn, drained
1/4 can sliced black olives
Steam refried beans in a large skillet over medium heat. Reduce heat and simmer about 20 minutes.
Stir tomato soup and whole corn into simmering skillet. Stir in black olives.