Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette
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
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2 tablespoons pomegranate vinegar
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1 tablespoon honey
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1 1/2 teaspoons harissa, or more to taste
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3 tablespoons olive oil
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1 pinch freshly ground black pepper
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1 cup black beans, drained and rinsed
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1 cup kidney beans, drained and rinsed
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1 cup white beans, drained and rinsed
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1/3 cup chopped red onion
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2 tablespoons chopped fresh mint
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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.