Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette Recipe

When it comes to summer salads, it's hard to beat the combination of vibrant colors, fresh flavors, and satisfying textures. And that's exactly what you'll get with this Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette. This salad is a celebration of seasonal produce, hearty beans, and tangy, zesty dressing that ties it all together. Whether you're looking for a light lunch, a side dish for a picnic, or a show-stopping potluck contribution, this salad is sure to impress.

One of the stars of this salad is halloumi, a semi-hard, brined cheese that's known for its unique texture and ability to hold up well to grilling or frying. In this recipe, the halloumi is first grilled to perfection, creating a crispy exterior and a creamy, slightly salty interior. The contrast between the warm, slightly charred halloumi and the crisp, vibrant vegetables and beans is truly a delight for the senses.

Speaking of beans, this salad features a trio of them: buttery cannellini beans, earthy black beans, and crunchy green beans. Together, they provide a satisfying mix of flavors and textures, as well as a boost of protein and fiber that will keep you feeling full and energized.

To tie everything together, the salad is dressed with a pomegranate-harissa vinaigrette. The tartness of the pomegranate seeds and the slight heat of the harissa create a complex and vibrant flavor profile that perfectly complements the other ingredients. This vinaigrette is not only delicious, but it's also a beautiful shade of deep red, making the salad even more visually stunning.

Overall, this Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette is a must-try for anyone who loves fresh, bold flavors and a variety of textures in their salads. Whether you're a fan of halloumi, a lover of beans, or just someone who enjoys trying new and exciting recipes, this salad is sure to become a favorite in your summer meal rotation. So fire up the grill, gather your ingredients, and get ready to enjoy a salad that's as beautiful as it is delicious.

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

Information

Prep Time: 10 mins
Cook Time: 15 mins
Additional Time: 15 mins
Total Time: 40 mins
Servings: 8
Yield: 8 servings

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

224 cal.

Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 19mg
Sodium: 464mg
Total Carbohydrate: 20g
Dietary Fiber: 6g
Total Sugars: 2g
Protein: 11g
Vitamin C: 1mg
Calcium: 46mg
Iron: 2mg
Potassium: 246mg

How to Make Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette - A Step-by-Step Guide

Ingredients

Information

Nutrition

224 cal.

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