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Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette

Rated as 4 out of 5 Stars

"Pan-fried halloumi, 3 types of beans, red onion, fresh coriander, and mint are tossed with homemade vinaigrette for a unique salad your taste buds will love."
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40 m servings 224
Original recipe yields 8 servings


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  1. 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. While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
  3. 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.

Nutrition Facts

Per Serving: 224 calories; 11.6 20.3 11.2 19 464 Full nutrition

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This was good. Unfortunately, I couldn’t find harissa so I used Sambal Olek instead. The resulting dressing was not as spicy as I’d hoped, but the recipe should not be blamed for my substitution...