Bright Fruit and Vegetable Salad Serving Size - 8 Prepared By - Rey Recipe Rating
			1/4 cup sugar 1/4 cup fresh lime juice 1/4 cup natural-style chunky peanut butter 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)
			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.