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.