Beef Pilaf Salad Recipe

Beef Pilaf Salad Recipe photo by Taste of Home

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Hot, spicy, sweet, crunchy, chewy...this main-dish salad has it all! "I've had this recipe for more than 20 years, and I love it," Debbie Shivers writes from Lake Ozark, Missouri. "It's great to take to summer get-togethers."

This recipe is:

Diabetic Friendly

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Beef Pilaf Salad Recipe

Prep: 45 min. + chilling

Yield: 6 Servings

45 45

Ingredients

2 cups thinly sliced cooked beef sirloin steak (about 3/4 pound)
1 can (16 ounces) kidney beans, rinsed and drained
1 cup cooked brown rice
1 cup canned garbanzo beans or chickpeas, rinsed and drained
1 cup chopped apple
1/2 cup sliced celery
1 small green pepper, chopped
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup minced fresh parsley
DRESSING:
1/3 cup red wine vinegar
3 tablespoons olive oil
2 tablespoons water
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon ground mustard
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
Dash cayenne pepper

Directions

In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6 servings.

Nutritional Facts 1 cup equals 351 calories, 13 g fat (3 g saturated fat), 50 mg cholesterol, 375 mg sodium, 34 g carbohydrate, 7 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Beef Pilaf Salad in Taste of Home August/September 2007, p19