- 1 (14.5 ounce) can Mexican stewed tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can chopped green chilies, undrained
- 1/2 cup chopped onion
- 1/4 cup minced fresh cilantro or parsley
- 1/2 teaspoon salt
- 1 (2.25 ounce) can sliced ripe olives, drained
- Drain tomatoes, reserving juice. Cut up tomatoes; place in a bowl. Add juice and all remaining ingredients; stir until combined. Cover and store in the refrigerator. Serve with tortilla chips or as an accompaniment to Mexican food.