Mexi-Chile Dip - cooking recipe

Ingredients

1 (3 oz.) can black chopped olives
1 (4 oz.) can green chiles, chopped
1 large tomato, chopped
1 medium onion, chopped
1 1/2 Tbsp. vinegar
3 Tbsp. olive oil
1 tsp. garlic salt

Preparation

Combine first 4 ingredients in a small bowl.
Combine remaining ingredients and add to vegetable mixture.
Chill at least 2 hours before serving.
Serve with corn chips.
Makes 2 1/2 cups.