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Beef Pilaf Salad

 Beef Pilaf Salad
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."
6 ServingsPrep: 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

2 of 2

Beef Pilaf Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.