Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette

Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette

by Clifton Robertson 2 years ago
4 (1)
15 minutes
224.3 kcal
20.3 g carbs
Share recipe
Description

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.

Ingredients
  • 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. 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. 2. While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
  3. 3. Combine black beans, kidney beans, white beans, onion, mint, and coriander 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
serving: 8 servings
calories: 224.3 kcal
carbohydrates: 20.3 g
protein: 11.2 g
saturated fat: 4.5 g
cholesterol: 18.6 mg
sodium: 464 mg
fiber: 5.7 g
sugar: 2.3 g