Ingredients
1 can (14-1/2 ounces) Mexican stewed tomatoes1 can (15 ounces) black beans, rinsed and drained1 can (4 ounces) chopped green chilies, undrained1/2 cup chopped onion1/4 cup minced fresh cilantro1/2 teaspoon salt1 can (2-1/4 ounces) sliced ripe olives, drained, optional
Preparation
Drain tomatoes, reserving juice. Cut up tomatoes; place in a large bowl. Add juice, beans, chilies, onion, cilantro, salt and, if desired, olives; stir until combined.
Cover and store in the refrigerator. Serve with tortilla chips or as an accompaniment to Mexican food.
