A salsa-style dip perfect for summer!
- 1 large can black olives drained and roughly chopped
- 1 4 oz. can hot diced green chiles
- 2 to matoes chopped
- 1 bunch green onions chopped
- 1 can black beans drained and rinsed (I prefer Eden Organic)
- 2 garlic cloves minced
- 2 Tbsp. cilantro chopped
- 3 tsp. olive oil
- 2 tsp. white wine vinegar
- dash salt & pepper
Mix all ingredients together, let chill for 1-2 hours or until ready to serve.
Serve with tortilla chips.