Mexican Caviar - cooking recipe

Ingredients

2 (4 oz.) cans chopped black olives, drained
2 (4 oz.) cans chopped green chilies, drained
3 medium tomatoes, peeled, seeded, chopped and drained
8 scallions, chopped
2 cloves garlic, minced
2 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. pepper (black)
dash of seasoned salt

Preparation

Combine all ingredients.
Chill overnight.
Drain again. Serve with chips or fresh veggies.