Black Bean Salsa

• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) canchopped green chilies, undrained
• 12 cup chopped onion
• 2 cloves garlic, minced
• 2 teaspoons finely chopped jalapeno peppers
• 14 cup chopped fresh cilantro
• salt and pepper
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• tortilla chips

1. Drain tomatoes, reserving juice.
2. Cut up tomatoes and put in a bowl.
3. Add reserved juice, beans, green chiles, onion, garlic, jalapeno, cilantro, salt and pepper to taste, and olives.
4. Mix ingredients well.
5. Cover and store in the refrigerator for 3 hours.
6. Serve with tortilla chips.

tomatoes, black beans, green chilies, onion, garlic, jalapeno peppers, fresh cilantro, salt, olives, tortilla chips

Taken from www.food.com/recipe/black-bean-salsa-46371 (may not work)