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

½ cup olive oil

¼ 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.