Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette

Pan-fried halloumi, 3 types of beans, red onion, fresh coriander, and mint are tossed with homemade vinaigrette for a unique salad your taste buds will love.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 224 Calories

Ingredients

• 1 tablespoon honey
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 1 cup kidney beans, drained and rinsed
• 1 pinch freshly ground black pepper
• ⅓ cup chopped red onion
• 2 tablespoons chopped fresh mint
• 1 cup black beans, drained and rinsed
• 7 ounces halloumi cheese, cut into 1-inch slabs
• 2 tablespoons pomegranate vinegar
• 1 ½ teaspoons harissa, or more to taste
• 1 cup white beans, drained and rinsed

Recipe Instructions

Step 1

Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.

Step 2

While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.

Step 3

Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.