Beef Pilaf Salad Recipe
Beef Pilaf Salad Recipe photo by Taste of Home

Beef Pilaf Salad Recipe

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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."
TOTAL TIME: Prep: 45 min. + chilling
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 6 servings


  • 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
  • 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

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


  1. 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.
Originally published as Beef Pilaf Salad in Taste of Home August/September 2007, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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