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This is not as gloppy as some bean dips because the beans don't get mashed. I thought it needed a little more heat so added some regular salsa to it.
1 (14.5 ounce) can Mexican stewed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can chopped green chilies, undrained
1/2 cup chopped onion
1/4 cup minced fresh cilantro or parsley
1/2 teaspoon salt
1 (2.25 ounce) can sliced ripe olives, drained
(Red salsa like Pace to add more heat)
Drain tomatoes, reserving juice. Cut up tomatoes; place in a bowl. Add juice and all remaining ingredients; stir until combined. Cover and store in the refrigerator. Serve with tortilla chips or as an accompaniment to Mexican food.
