Garden Vegetable Salad With Mushrooms

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Garden Vegetable Salad With Mushrooms

 

1 cup cooked corn kernels

1 cup cooked sliced carrots

1 cup cooked green beans, cut into 1/2 inch pieces

1 cup cooked peas

1 cups mushrooms, quartered

 

In a large bowl, stir together all ingredients. Add the vinaigrette and toss.

Cover and refrigerate for 30 minutes to 2 hours. Toss again just before serving.

 

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