Thai Peanut Noodles with Fresh Melon and Lime Vinaigrette

forksoverknives.com

Joan Svetik

¼ cup creamy natural peanut butter

2 tablespoons brown rice vinegar

1 tablespoon reduced-sodium soy sauce or tamari

4 teaspoons pure maple syrup

½ teaspoon grated fresh ginger

2 cloves garlic, minced

¼ teaspoon crushed red pepper

12 oz. dry wide brown rice noodles

1 English cucumber, chopped (3 cups)

½ of a medium honeydew melon, seeded and peeled

1 15-oz. can no-salt-added cannellini beans, rinsed and drained

½ cup slivered red onion

1 cup chopped fresh cilantro

2 tablespoons lime juice

¼ teaspoon sea salt

1 fresh red chile pepper, thinly sliced

Directions at forksoverknives.com

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