1 (6 oz) can sliced mushrooms (drained)
1 (6 oz) can sliced black olives (drained)
1 (6 oz) can artichoke hearts (drained)
1 (14.25 oz) can hearts of palm (drained and sliced)
1 (15 oz) can baby corn (drained)
1/2 cup olive oil
1/4 cup fresh lemon juice
1 clove garlic (minced)
salt and pepper
2 sprigs fresh parsley (chopped)
4 leaves fresh basil (chopped)
Combine the mushrooms, olives, artichoke hearts, hearts of palm and baby corn in a large bowl.
Combine the olive oil, lemon juice, garlic, salt, pepper, parsley and basil in a small bowl. Pour over vegetables.