1 (4 1/4 oz.) can chopped ripe olives, drained
1 (4 oz.) can chopped green chilies, drained
1 lg. tomato, chopped
1 bunch chopped green onions
2/3 c. white vinegar
1/3 c. vegetable oil
1 tbsp. sugar
1/2 tsp. garlic powder
1/2 tsp. coarsely ground pepper
Tortilla chips

Combine the olives, chilies, tomatoes and green onions in a medium bowl. Combine vinegar and next 4 ingredients in a jar; cover tightly and shake vigorously. Pour vinegar mixture over vegetables. Cover and refrigerate at least 3 hours. Drain and serve with tortilla chips.