Makes 1 quart, serving 8 to 12

1 can each (15- to 16-ounces each) black beans drained and rinsed, white beans, drained
1 can (14.5 ounces) stewed tomatoes, drained
1 cup (5-ounce jar) pimento-stuffed green olives, drained and roughly chopped
2 medium jalapenos, stemmed, seeded, and minced
1 small yellow onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded, and cut into small dice
1/4 cup chopped fresh cilantro
1/4 cup balsamic vinegar
6 tablespoons pure (not extra-virgin) olive oil
1/2 teaspoon each: salt and ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 bag (16 ounces) tortilla chips

Mix all ingredients in a medium bowl; let stand a few minutes for flavors to develop. Before serving, adjust seasonings, including additional vinegar, salt, and pepper. Serve with tortilla chips.