Mexican Dip - cooking recipe

Ingredients

1 can chopped black olives
1 can mild chopped green chilies
5 green onions and tops, chopped
1 large tomato, chopped fine
1 tsp. garlic salt
3 Tbsp. oil
2 Tbsp. vinegar

Preparation

Combine all ingredients; mix well.
Let set in refrigerator 24 hours, stirring once or twice.
Serve with tortilla chips.