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1 tablespoon cider vinegar
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10 ounces fresh white mushrooms, sliced (about 3 cups)
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2 cups canned or thawed frozen whole kernel yellow corn, drained
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1 can (about 15 ounces) chick-peas, rinsed and drained
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6 ounces Monterey Jack cheese, cut in half-inch cubes
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2 green onions (scallions) with tops, thinly sliced, divided
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