Edamame Salsa

1 cup corn (canned or frozen, drained)
2-1/4 oz. can sliced ripe olives, drained
1/2 cup red bell pepper, chopped
1/3 cup sweet onion, chopped
2 teaspoons minced garlic
1/2 teaspoon black pepper (optional)
1/4 cup light vinaigrette dressing
1 avocado (diced)
2/3 cup shelled edamame, thawed
In medium-sized bowl, mix all of the ingredients together. Pour 1/4 cup light vinaigrette dressing over this and toss to blend. Refrigerate overnight.
Just before serving, toss in:
1 avocado (diced)
2/3 cup shelled edamame, thawed
Serve as a dip with whole grain chips; over lettuce leaves as a salad; tossed with pasta for a light main dish or make it as a side for quesadillas or burritos.
Recipes have been contributed by: Joyce Whittington, Staff Chair, Crawford County Cooperative Extension Service of Arkansas.