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Southwestern Mushroom Chick-Pea Salad

Source: Mushroom Council
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  4 main dish portions or 8 side dish portions
RECIPE 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) chick-peas, rinsed and drained
6 ounces Monterey Jack cheese, cut in half-inch cubes
2 green onions (scallions) with tops, thinly sliced, divided
DIRECTIONS
In a large bowl combine salsa, oil, vinegar and salt. Add mushrooms, corn, chick-peas, cheese and 1/2 the scallions. Toss to mix and coat. Sprinkle top with remaining green onions. Serve immediately or cover and refrigerate for up to 4 hours.


Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/26/2009
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