- 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 frounceen 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.
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