Lately I've been eating a lot of edamame - those tasty little green soybeans that you get at japanese restaurants. You can also buy them in the frozen section of your local market and boil them up in a flash. You can buy them in or out of their pods, and I've found that out of their pods, they make a lovely addition to salads (and stir fries and who knows what else?).
A couple days ago I made a nice cabbage salad with a lime and toasted cumin vinaigrette, and the edamame added such nice color & contrast.
While the vinaigrette is awfully tasty, I think if I made this salad again I'd make a sesame dressing, but I happened to have lots of limes needing to be made to feel useful, and I didn't want to disappoint them. Incidentally, this makes a lovely dressing over a salad of black beans, seared corn and feta, but that's another story for another time.
The dressing recipe came from Deborah Madison's "Vegetarian Cooking for Everyone", which I highly, highly recommend, cause it's not just for vegetarians and it has some amazing sauces and dressings and stews and baked goods - it's very comprehensive and just chocked full of great recipes. Dad, this is for you - go get this book or I'm going to have to buy it for you!
For now, enjoy your edamame. Next time, we're moving on to chic peas!