Ingredients
1 can (14 1/2 ounce) Mexican stewed tomatoes
1 can (15 ounce) black beans, rinsed and drained
1 can (4 ounce) chopped green chilies, undrained
1/2 cup chopped onion
1/4 cup minced fresh cilantro
1/2 teaspoon salt
1 can (2 1/4) ounce sliced olives
Preparation
Drain tomatoes, reserving juice. Cut up tomatoes, place in bowl. Add juice and all remaining ingredients; stir until combined. Cover and store in the reifrigerator. Makes about 4 cups.
Serve with dipping dorn chips or chips of your choice.
