1 (14 1/2 oz.) can Mexican stewed tomatoes
1 (15 oz.) can black beans, rinsed and drained
1 (4 oz.) can chopped green chilies (undrained)
1/2 c. chopped onion
1/4 c. minced fresh cilantro or parsley
1/2 tsp. salt
1 (2 1/4 oz.) can sliced ripe olives, drained (optional)
tortilla chips

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.

Yield: about 4 cups.