Garden Vegetable Salad With Mushrooms
— 1 cup cooked corn kernels
— 1 cup cooked sliced carrots
— 1 cup cooked green beans, cut into ½-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.