Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette

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


Recipes · Salad · Beans · Three Bean Salad Recipes


Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 40 mins
Additional Time: 15 mins
Servings: 8
Yield: 8 servings

Ingredients

Ingredients List

  • 7 ounces halloumi cheese, cut into 1-inch slabs

  • 2 tablespoons pomegranate vinegar

  • 1 tablespoon honey

  • 1 ½ 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

  • ⅓ cup chopped red onion

  • 2 tablespoons chopped fresh mint

  • 2 tablespoons chopped fresh cilantro


Directions

  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.

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

  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.


Nutrition Facts (per serving)

Nutrition Facts
224 Calories
12g Fat
20g Carbs
11g Protein


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