Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette
Recipe by Buckwheat Queen from allrecipes.com
Dinner 40 Mins.
Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 224
- Carbohydrate: 20g
- Fat: 12g
- Fiber: 6g
- Protein: 11g
- Sugar: 2g
Related Recipes
Corn And Halloumi Summer Salad
Halloumi, Chickpea, and Tomato Salad with Mint
Simple Salad with Halloumi
Grilled Halloumi with Herbed Berry Salsa
Spinach, Nectarine, and Halloumi Salad
Arugula Salad with Pomegranate Molasses
Grilled Halloumi Wraps
Grilled Halloumi Kebabs
Halloumi Skewers with Tahini Sauce and Dukkah
Halloumi, Watermelon, and Mint Salad
Halloumi Parmigiana
