Name: Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Halloumi cheese, cut into 1-inch slabs - 7 ounces; Pomegranate vinegar - 2 tablespoons; Honey - 1 tablespoon; Harissa, or more to taste - 1 ½ teaspoons; Olive oil - 3 tablespoons; Freshly ground black pepper - 1 pinch; Black beans, drained and rinsed - 1 cup; Kidney beans, drained and rinsed - 1 cup; White beans, drained and rinsed - 1 cup; Chopped red onion - ⅓ cup; Chopped fresh mint - 2 tablespoons; Chopped fresh cilantro - 2 tablespoons

Ingredients for - Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette

1. Halloumi cheese, cut into 1-inch slabs 7 ounces

2. Pomegranate vinegar 2 tablespoons

3. Honey 1 tablespoon

4. Harissa, or more to taste 1 ½ teaspoons

5. Olive oil 3 tablespoons

6. Freshly ground black pepper 1 pinch

7. Black beans, drained and rinsed 1 cup

8. Kidney beans, drained and rinsed 1 cup

9. White beans, drained and rinsed 1 cup

10. Chopped red onion ⅓ cup

11. Chopped fresh mint 2 tablespoons

12. Chopped fresh cilantro 2 tablespoons

How to cook deliciously - Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette

1 . Stage

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 . Stage

While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.

3 . Stage

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.