1 tablespoon minced seeded red Thai chiles (about 2 chiles)
1/2 teaspoon salt
1/2 cup green beans, trimmed and halved crosswise
1 1/2 cups diced pineapple
1 1/4 cups julienne-cut peeled jicama
1/2 cup diced peeled mango
1/2 cup fresh bean sprouts
1 1/2 ounces fried tofu, cut into 1/2-inch strips
1/2 English cucumber, halved lengthwise and cut into (1/4-inch-thick) slices (about 1 1/2 cups)
How to Make It
Combine sugar and juice in a small bowl, stirring with a whisk. Add peanut butter, chiles, and salt; stir with a whisk until well combined.
Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, pineapple, and remaining ingredients in a large bowl. Drizzle with dressing.
I've made this salad many times with and without the tofu and it has always received rave reviews. Another post mentioned using canned fruit and they didnt' like the results. I definitely would use all fresh ingredients. It's a colorful, flavor-filled salad, good as a main course with the tofu and as a side dish without. I usually make a little extra dressing because it's so delicious!!!
It does the trick. I didn't use the tofu and I used canned fruit for it which made it a little soupy. I honestly don't like the combo of green beans and exotic fruit together. It was too much work for not a great meal.
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