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Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette
Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious halloumi salad with mixed beans, red onion, fresh herbs, and tangy vinaigrette.
Ingredients:
  • 7 ounces halloumi cheese, cut into 1-inch slabs
  • 2 tablespoons pomegranate vinegar
  • 1 tablespoon honey
  • 1.5 teaspoons harissa, or more to taste
  • 3 tablespoons olive oil
  • 1 pinch freshly ground black pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup kidney beans, drained and rinsed
  • 1 cup white beans, drained and rinsed
  • 0.33333334326744 cup chopped red onion
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • 1. Heat a large nonstick pan over medium-high heat until sizzling hot. Cook each halloumi slab on all sides for roughly 5 minutes. Remove from pan and let cool for a moment before cutting into 1/4-inch cubes.
  • As the cheese is cooking, blend pomegranate vinegar, honey, harissa, olive oil, and black pepper in a dressing jar. Set it aside.
  • Mix together black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl using a spoon. Gently fold in cooked halloumi. Drizzle vinaigrette dressing over the salad and mix well. Cover and let it sit at room temperature for at least 15 minutes.

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