This salad is very green. I love bean salads in the summer, and I was feeling summery this week. It uses edamame beans (frozen, not fresh), which are great for you. The dressing is simple, but accents the edamame well. I decided to throw in some spice for the tofu.

You could actually serve this without the lettuce – salads composed entirely of beans are very popular. My mom makes a really good one with black beans and scallions and a host of spices and things… I know there’s cilantro I should ask for the recipe.

It turns out that this weekend will not be that great, weatherwise, so it’s lucky that Bobby’s going to come next weekend instead! We were planning to visit Sunnyvale Art Institute’s campus (I’m thinking of cooking classes) and I want to see it in the sun. Roommate P just left his job and is also thinking of taking classes there. I think it would be exciting. They have a variety of classes, and though it’s expensive, I think I’d benefit from some of them. The Asian cooking class sounds especially interesting. This bean salad is slightly Asian – edamame, rice vinegar, sesame oil… Try it out!