Tomatoes, diced (I always keep all the seeds and juice, personal preference for ease and we don't mind the liquid)
Canned corn, drained
Black beans, drained
Green chile (medium or hot)
Lime juice, quite a bit to give it that tang
Cilantro cubes (remember there is salt in these, so be generous but don't ruin it with salt)
Garlic (cubes, salt, powder, fresh, whatever floats your boat)
Mix. Let it chill. And enjoy immensly.
I don't think we can ever move away from New Mexico, where we regularly go through a 28 oz. container of green chile. Those little 4 oz. containers of canned green chile just would never cut it. We have occasionally gone for the bags of roasted green chiles (what are they...12 lbs., 20 lbs?) found in parking lots all over the state in the fall, but the frozen tubs are much more user friendly.
Side note #2:
If you have never tried this, you are missing out. It looks like a bouillon cube, but you use it like salt and just crumble it over your food. An amazing little seasoning we are never without.