Halloumi Three-Bean Salad With Pomegranate-Harissa Vinaigrette - cooking recipe

Ingredients

7 ounces halloumi cheese, cut into 1-inch slabs
2 tablespoons pomegranate vinegar
1 tablespoon honey
1 1/2 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
1/3 cup chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro

Preparation

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.