Mexicali Dip - cooking recipe

Ingredients

2 cans (4 oz. each) black olives, diced
1 can (4 oz.) green chili, chopped
2 tomatoes, finely chopped
4 green onions, finely chopped
2 Tbsp. wine vinegar
2 Tbsp. olive oil
salt and pepper to taste

Preparation

Mix all ingredients thoroughly.
Let stand at least one hour before serving.
Serve with chips or with tacos, fajitas, etc.