Corn & Mushroom Salad

Thanks to Jody Ruth Steinhardt for this recipe

Ingredients:

1 16oz. can corn, drained
2 8oz. cans of mushroom pieces, drained
Approx. 3-4 roasted red peppers (from the jar), diced
Approx 4-5 SOUR pickles, diced
2-3 Heaping Tbls. Mayonaisse
Fresh Dill to taste

Preparation:

Mix all ingredients in a large bowl (mix well), chill and serve.