Easy Black Bean Salsa

1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chilies, undrained
1/2 cup chopped onion
1/4 cup minced fresh cilantro or parsley
1/2 teaspoon salt
1 can (2-1/4 ounces) sliced ripe olives, drained, optional

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. Makes about 4 cups.