Mexican Vegetable Dip - cooking recipe

Ingredients

1 Tbsp. each: olive oil and vinegar
1/4 tsp. garlic salt
1 (20 oz.) can black olives, chopped
2 medium green peppers, chopped
10 green onions, chopped
2 chili peppers, chopped
2 large tomatoes, chopped

Preparation

Combine olive oil, vinegar, garlic salt and pepper to taste in bowl; mix well.
Add chopped vegetables; mix well.
Chill overnight.
Stir to mix.
Serve with tortilla chips.
Makes 96 tablespoons.