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About Niche Topics

Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

 

Muffins Anytime Ebook
Choc-A-Cake
Play Freerice and feed the hungry

Chilled Crunchy Red and White Cabbage Salad

Asian-inspired crunchy red and white cabbage salad that’s sweet and tangy. A wonderful companion to grilled meats.

 

Carrot Egg Salad Topped with Crunchy Walnuts

A healthy and brightly colored salad that’s simple to make with the kids. Fiber and crunch in every bite!

 

Low Fat Turkey Potato Salad

Stick to your diet and still enjoy a creamy, tangy, low-fat version of your favorite potato salad.

 

Walnut and Mango Rice Salad

A great idea to use leftover rice. Delicious, crunchy and full of exotic flavors.

 

Kimchi Red and White Cabbage Salad

This easy recipe creates a healthy, light and refreshing taste that is sure to satisfy. A lovely salad with an array of vibrant colors and exciting flavors.

 

Chilled Cucumber Salad

Cool off summer heat with this mouth-watering and refreshing healthy salad. Great to accompany any meat!

 

Roasted Edamame Snacks

Low fat and high fiber healthy snack that takes merely 5 minutes to prepare, and 15 minutes to cook!

 

Blue Cheese Broccoli Slaw Salad

Healthy low fat broccoli slaw tossed with red cabbage, carrots, toasted sunflower seeds and crunchy pecans. Easy-to-make salad recipe; perfect for family picnic, backyard barbecue, or block party!

 

 

 

 

 

 

 

 

Edamame Corn Salad

 

By Rebecca Garcia

A picnic at the park wouldn't be complete without pasta or potato salad. While potato is not particularly a fattening food, it gets thumbs down when bathed in greasy mayonnaise and loaded with unhealthy toppings. Instead, bring a healthy edamame salad.

Edamame beans enjoy a good reputation of being a healthy food in Japan and is usually eaten as snacks accompanied with beer or sake. These nutritious beans can also be added to various dishes including soups, sandwiches, stews and salads.

Mildly spicy and slightly sweet, this easy-to-make salad recipe combines two of my summer favorites – corn and edamame beans – and is delightful when you crave for refreshing salads on hot and humid days.

Edamame is rarely sold fresh, but is readily available frozen in many supermarkets and health food stores.

 

Edamame Corn Salad Recipe

(serves 3-4)

 

Ingredients:

1 (12 ounce) package frozen shelled edamame (or lima beans)

½ can sweet yellow corn

⅓ cup red bell peppers, diced

½ medium red onion, diced

2 Serrano peppers, finely chopped

¼ cup chopped cilantro

1 large tomato, diced

 

Dressing:

3 tablespoons extra virgin olive oil

¼ cup rice vinegar

2 tablespoon honey

½ teaspoon cayenne pepper

¼ teaspoon salt

1 clove garlic, minced

 

How to make edamame salad

1. Place dressing ingredients in a small bowl. Whisk until well combined. Set aside.

 

2. Combine edamame beans, corn, both peppers, onion, tomato and cilantro in a separate bowl.

 

3. Pour dressing and toss all ingredients together to blend thoroughly.

 

4. Cover bowl with plastic wrap. Place in the refrigerator for 1 hour to allow flavors to develop.

 

5. Serve as an entree salad or as a side dish. Also perfect as a light vegetarian lunch. Enjoy!

 

 

 

 

 

edamame corn salad recipe