BEEF PILAF SALAD

Beef Pilaf Salad image

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."

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 351 calories, Fat 13g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 375mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges