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The Temporary Vegetarian: Vegan Three-Bean Salad

The secret to this salad is in the dressing, which is made creamy with tofu. Read More...

Read the complete post at http://feeds.nytimes.com/click.phdo?i=67a98b57ed163055a508170c6466b45e

Published Aug 30 2010, 08:00 AM by NYT > Dining & Wine

Filed under: Tofu, Beans, Vegan, Main Ingredient, Ma Peche, Cooking, vegetarian, lunch, Pan-Asian, Time, Dinner, Cuisine, Meals, Columns, The Temporary Vegetarian, Other, Vegetable, 60 Minutes and Under, home cooking, salad, Tien Ho, vinaigrette

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