Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette
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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. 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 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
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