Southwestern Mushroom Chickpea Salad

4 main dish portions or 8 side dish portions

ingredients

  • 1 cup prepared salsa
  • 3 tablespoons oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 10 ounces fresh white mushrooms, sliced (about 3 cups)
  • 2 cups canned or thawed frozen whole kernel yellow corn, drained
  • 1 can (about 15 ounces) chickpeas, rinsed and drained
  • 6 ounces Monterey Jack cheese, cut in 1/2-inch cubes
  • 2 green onions (scallions) with tops, thinly sliced, divided

directions

In a large bowl, combine the salsa, oil, vinegar and salt. Add the mushrooms, corn, chickpeas, cheese and 1/2 the scallions. Toss to mix and coat. Sprinkle with the remaining green onions. Serve immediately or cover and refrigerate for up to 4 hours.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8146

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com