Clean Eating Olive Salsa

This salsa is made with lycopene-rich fire roasted tomatoes, and everyone's favorite dip ingredient: the beloved black olive. Serve with Tostitos whole grain chips, or try it heated over whole wheat pasta.

Note: brands listed are available at Walmart.
If you are on a low sodium diet, this may not be the recipe for you. The combination of the two kinds of olives provides a variety of textures for the salsa.

1-DR.WT.6 oz. can (DR.weight is actual mass) Lindsay Natural Black Olives, drained and coarsely chopped
1-4.25 oz can chopped ripe (black) olives
1-4.25 can chopped green chiles
1-14.5 can Muir Glen Organic Fire Roasted Tomatoes, not drained, larger pieces chopped smaller
1 bunch green onions, diced (optional)
3-4 tablespoons chopped fresh cilantro (optional)
2 cloves garlic, minced OR 1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/3 cup balsamic vinegar
1/4 cup olive oil

Serve with Tostitos multi-grain scoops.

Mix in any order, serve chilled or at room temperature. Lasts over a week. This recipe was adapted from Meg’sican Salsa.