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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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:
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.
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