Ecuadorian Cuisine Ecuador Kitchen Food Recipe

Garden Vegetable Salad With Mushrooms

Garden Vegetable Salad With Mushrooms

Ingredients

— 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

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Directions
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.

Garden Vegetable Salad With Mushrooms

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