Salsa Dip II

• 4 tomatoes (chopped/drained)
• 1 tablespoon olive oil
• 2 packets green onions (chopped)
• 1 tablespoon vinegar
• 1 can black olives (chopped)
• 1 tablespoon garlic salt
• 1 can green chili (chopped)

1. Mix; refrigerate at least 1 hour (better overnight).
2. Serve with tortilla chips.

tomatoes, olive oil, packets green onions, vinegar, black olives, garlic salt, green chili

Taken from www.food.com/recipe/salsa-dip-ii-7540 (may not work)