Mexican Caviar - cooking recipe

Ingredients

2 cans chopped black olives
2 cloves chopped garlic, soaked in small amount of olive oil
1 bunch chopped green onions (mostly the root)
1 large chopped tomato
2 small cans chopped green chiles
1/2 c. chopped parsley
1/2 c. fresh chopped cilantro
1/4 c. chopped bell pepper
1/4 c. chopped onion

Preparation

Drizzle this mixture well with olive oil.
Season with seasoned salt and ground cumin.
Mix well.
Refrigerate for 3 to 4 hours and serve with chips.