Edamame & Corn Salsa

• 1½ cups shelled edamame, cooked
• 1 cup corn
• ½ cup diced red onion
• ¼ cup cilantro, chopped
• 1 Tablespoon vegetable oil or olive oil
• 1 Tablespoon balsamic vinegar
• 2 teaspoons lime juice
• 3 small tomatoes, diced
• Salt (optional)
• Pepper (optional)
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Combine all ingredients and refrigerate for at least 2 hours. Serve with pita or tortilla chips.

Makes about 5 cups

Nutrition per serving (2 Tablespoons / 31 g): 22 calories; 1 g fat (0.08 g saturated; 0 trans fats); 0 cholesterol; 19 mg sodium; 1 g carbohydrate; 0.41 g fiber; 1 g protein; 10 mg calcium; 0 iron

Source: Margaret Miller, Burdett, Quick & Easy Snacks winner, Invent a Heart-Healthy Food competition, 2017 Kansas State Fair