Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette recipe

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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

Nutrition Info

224.3 calories
carbohydrate: 20.3 g
cholesterol: 18.6 mg
fat: 11.6 g
fiber: 5.7 g
protein: 11.2 g
saturatedFat: 4.5 g
servingSize: -
sodium: 464 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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