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Exotic salad


1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) can sliced black olives, drained
1 (6 ounce) can artichoke hearts, drained
1 (14.25 ounce) can hearts of palm, drained and sliced
1 (15 ounce) can baby corn, drained
1/2 cup olive oil
1/4 cup fresh lemon juice
1 clove garlic, minced
salt and pepper to taste
2 sprigs fresh parsley, chopped
4 leaves fresh basil, chopped

In a large bowl combine mushrooms, olives, artichoke hearts, hearts of palm and baby corn.
In a small bowl combine olive oil, lemon juice, garlic, salt, pepper, parsley and basil. Pour over vegetables.

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