Mexican Caviar

By learen

Ingredients

• 2 large tomatoes, finely chopped
• 5 green onions, chopped
• 3 T olive oil
• 3 1/2 T tarragon vinegar
• 1 4oz can chopped green chile peppers
• 1 2.25oz can chopped black olives
• 1 t garlic salt
• 1 t salt

Preparation

Step 1

In a med bowl, mix all ingredients. Cover and refrigerate at least 6 hours or overnight before serving.