Beef Pilaf Salad Recipe
Beef Pilaf Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling

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

Nutritional Facts

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

  • 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
  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

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