Wash and tear lettuce into bite-size pieces. Drain thoroughly and place in a large salad bowl.
Trim tips from sugar snap peas and cut on a diagonal into 1-inch slices.
Peel cucumber, if desired, and julienne (cut into thin, narrow slices, 1 or 2 inches long).
Cut red pepper in half and remove seeds and pith. Then, cut pepper into thin slices and cut slices diagonally into thirds.
Cut tofu into bite-sized pieces.
Rinse and thoroughly drain the canned white beans.
Add snow peas, cucumber, red pepper, carrots, and tofu to the greens in the large bowl.
In a separate smaller bowl, stir together balsamic vinegar, soy sauce, sesame oil, and chili paste/sauce. Add the drained and rinsed white beans to the dressing, and toss to coat.
Add bean mixture to the salad bowl just before serving.
If you like more dressing on your salad bowl, feel free to double the dressing, or serve with the salad dressing of your choice tossed in or on the side.