Ingredients
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7 ounces halloumi cheese, cut into 1-inch slabs
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2 tablespoons pomegranate vinegar
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1 tablespoon honey
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1 ½ teaspoons harissa, or more to taste
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3 tablespoons olive oil
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1 pinch freshly ground black pepper
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1 cup black beans, drained and rinsed
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1 cup kidney beans, drained and rinsed
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1 cup white beans, drained and rinsed
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⅓ cup chopped red onion
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2 tablespoons chopped fresh mint
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2 tablespoons chopped fresh cilantro
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.
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While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
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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.
