Mexican Vegetable Dip - cooking recipe

Ingredients

1 can black olives, drained and chopped
1 can chopped green chilies, drained
3 large tomatoes, chopped
1 1/2 bunches green onions, chopped
1/2 c. wine vinegar
1/2 c. water

Preparation

Cover ingredients with vinegar and water mix.
Refrigerate 4 to 6 hours.
Pour off some liquid before serving with tortilla chips.