Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette recipe
All Recipes Salad Beans Three Bean Salad Recipes
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 caloriescarbohydrate: 20.3 gcholesterol: 18.6 mgfat: 11.6 gfiber: 5.7 gprotein: 11.2 gsaturatedFat: 4.5 gservingSize: -sodium: 464 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette
Directions
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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 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.