Photo: Randy Mayor; Styling: Cindy Barr
Yield
8 servings (serving size: 3/4 cup)

We used fried tofu slices (inari in Japanese), available at Asian grocery stores, in place of fried dough. Omit the tofu, if you like.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Bright Fruit and Vegetable Salad

betty50
July 28, 2016
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!!!

SavorySous82's Review

SavorySous82
May 17, 2012
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.