Southwestern Mushroom Chickpea Salad

4 main dish portions or 8 side dish portions


  • 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


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

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