Beef Pilaf Salad


  • 2 cups thinly sliced cooked beef sirloin steak
  • 1 can kidney beans, rinsed and drained
  • 1 cup cooked brown rice
  • 1 cup canned garbanzo beans or chickpeas, rinsed and drained
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  • 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 Tbsp. olive oil
  • 2 Tbsp. water
  • 2 tsp. sugar
  • 2 garlic cloves, minced
  • 1 tsp. ground mustard
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. paprika
  • dash cayenne pepper


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.

By Robin from Washington, IA


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