HALLOUMI THREE-BEAN SALAD WITH POMEGRANATE-HARISSA VINAIGRETTE

Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette image

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.

Provided by Buckwheat Queen

Categories Salad Beans Three Bean Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 12

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

Steps:

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.
While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
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 : Calories 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, Sodium 464 mg, Sugar 2.3 g